Tuesday, January 23, 2018

Vegan-ish Thai Curry Soup

Lovingly adapted from here

I really love soup.  It's basically all I eat in the fall/winter.  And I really, really, really love this soup.  I've made it two weeks in a row, and considering how many soup recipes I have stockpiled, that's impressive and also I need to clean up my recipes. I said vegan-ish because I use fish sauce in mine - it's really easy to omit if that's more your game. I would sub in some soy sauce if you do, just to round out the flavor.

This soup comes together in a snap, and you can basically use any veggies you want.  Just promise you'll use baby corn, because you should never miss an opportunity to eat baby corn.


THAI CURRY SOUP
Serves 4

Ingredients
2 tbsp oil
1 onion
2-4 cloves garlic*
1 tbsp grated garlic
3 tbsp red curry paste
8 cups vegetable broth
1 can coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
Red pepper flakes/sriracha
Rice noodles

1 sweet potato
2 bunches baby bok choy
1 small head broccoli
1 can baby corn

Limes
Cilantro

*I am a person for whom suggested garlic amounts are scorned and then tripled. I think I actually used 8? cloves of garlic when I made this, but normal people should stick to 2-4


1 Chop everything.  This baby comes together quickly, it is really helpful to have all the things cleaned/chopped/prepped.  The second section of ingredients are the veggies I used - add or subtract as you see fit. I chopped the leaves and the stems of bok choy separately FYI.


2 Saute the onion in the oil, adding the garlic and ginger after a couple of minutes.  Add the curry paste and continue to sauté for a few minutes. If you like things spicier, add the red pepper flakes or hot sauce.

3 Add the sweet potato and the vegetable broth, bring to a boil, then drop it low until the sweet potatoes are fork-tender.

baby corrnnnnnnnn

4 Dump in the coconut milk, fish sauce (omit if vegan) and brown sugar. Add the other veggies (I didn't add the bok choy leaves until the very end) and simmer for a few more minutes, or until you remember you're making soup if you're me.

5 I didn't add the rice noodles until serving, so they wouldn't get soggy.  Personally, I like my noodles basically raw, so I just added them to the bowl and poured hot soup over and let them sit for a few minutes. If you like your noodles soft, cook then add!  The soup itself keeps beautifully, but I wouldn't add the veggies if you're freezing it, they'd probably go weird.


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