I have a half-Asian boyfriend who doesn’t like Asian food so it’s really hard to cook around here. I LOVE it on the other hand. I grew up eating Indonesian food weekly (my mom’s parents are both from Indonesia) so it’s something that I crave on the regular. Don’t even get me started on basic white rice. Kyle refuses to eat it. You know what, he’s cute and that’s what matters.
Anyway, sometimes I’ll spice things up and make a curry dish (literally and figuratively). He’s usually pretty luke warm on the idea, but this soup, he actually liked! His only request was that protein be added, like chicken, shrimp, or even tofu. Woohoo! The broth was so rich and flavorful. These are exactly the kind of meals I love. Plus, it was easy to make and ready in no time at all. I’m adding this to my arsenal of regulars and can’t wait to make it again.
THAI CURRY SOUP
Recipe from The Daily Muse, adapted from Kate Miss
Serving Size: 2-4
1 yellow onion, diced
1 large carrot, peeled & diced
2 handfuls fresh spinach
1 garlic clove, minced
3 tsp red curry paste
1/2 can coconut milk
1 box (32oz) chicken or vegetable stock
1 tsp curry powder
1/2 tsp ground ginger or fresh minced
1 tbsp soy sauce
2 tsp brown sugar
4oz udon or rice noodles
pinch of red pepper flakes (if you wish)
diced green onions
1. Saute onion and carrot in olive oil until tender. Add garlic and cook for another minute.
2. Add red curry paste and mix until evenly distributed. Add coconut milk, chicken/vegetable broth, curry powder, ginger, soy sauce, red pepper flakes, and brown sugar.
3. Stir and let boil. Then add spinach.
4. Simmer until the greens are cooked down, then add noodles and cook according to package directions (the less noodles, the better – you don’t want them to soak up too much of the broth!)
5. Add lime juice to taste (1/2 of a juicy lime) before serving and garnish with toppings.