So you, may have noticed that I love coconut. So it probably won’t shock you that I love coconut soup too. It’s March in the PNW, which means cold and damp, and sometimes windy, and today walking home in the sideways rain, nothing in the world sounded better to me than a nice bowl of spicy, coconutty deliciousness.
Hence, I present to you coconut curry soup. And I won’t lie, it’s good. Real good.
And the best thing about this soup you ask? Well, it’s fast. And the second best thing? It does wonders for a sore throat. Just sayin’. It tastes a lot better than any medication I’ve tried.
To make it, you need:
1 Tbsp of coconut oil
2 cans of light coconut milk
3 cups of water or veggie broth
1 cup white mushrooms, sliced
1 carrot, diced finely
1 onion, diced
1 red pepper, diced
1 Tbsp tamari (or fish sauce if not going gf or vegan)
3 Tbsp red curry paste (I like mine pretty spicy, so start yours with less if you don’t think the spice is so nice)
1 Tbsp lemon grass
1/8 cup fresh cilantro, chopped
several leaves of basil (save until serving)
2 inces of fresh ginger, diced finely
4 cloves of garlic, diced
salt and pepper (or better yet, grains of paradise) to taste
In a pot, combine garlic, onion, ginger, and coconut oil. Sauteè over low heat until softened. Add carrot and mushrooms, and continue to sautee until carrots softened and mushrooms browned. Add red curry and lemongrass and cook for 1 more minute
Add coconut milk, water, red pepper, and cilantro. Bring to boil for 30 seconds, and reduce heat to low. It can definitely be served here, but it’s even tastier if you let it cook for an extra 10 minutes or so.
Pour into bowls, garnish with fresh basil, and drink down the spicy, coconutty, smooth-as-silk goodness! Also, don’t be afraid to add tofu, chicken, or whatever protein of choice is. Rice noodles would also be fantastic!