My daughter raved about this recipe so I decided to try it. It was quick and easy and delicious! The recipe comes from What's Gabby Cooking with a few tweaks of my own. You may notice strips of red pepper in the soup. The recipe does not call for fresh red pepper but I had half of one in the refrigerator I wanted to use up! I also added a handful of raw shrimp at my daughter's suggestion to add some protein. The soup requires both a spoon and a fork to eat and can be rather messy but tastes so good you don't mind.
1 tablespoons coconut oil or neutral oil
1 yellow onion thinly sliced
6 garlic cloves chopped
3 tablespoons fresh ginger minced
2 tablespoons red curry paste
1 tablespoons curry powder
5 cups vegetable broth
3 cups coconut milk
6.75 ounces of rice noodles
Optional: raw shrimp or cooked, shredded chicken
Heat the oil over medium high heat.
Add the onion and saute for 5 minutes until translucent.
Add the garlic, ginger, curry paste and curry powder into the skillet and stir to combine. Cook for approximately one minute or until fragrant.
Add the vegetable broth and deglaze the skillet.
Add the coconut milk and bring the broth to a boil.
Remove from the heat and add the noodles to the boiling broth. Cook noodles until al dente or to taste. Timing might vary so check directions on the box.
Optional garnishes: cilantro, lime juice, green onions.
OUT NOW!
Book #3 in the Open Book Series
A murder in her quaint British bookshop drops American Gothic novelist Penelope Parish into her deadliest caper yet.
Penelope
Parish is ready to close the book on her amateur sleuthing—from now on,
The Open Book’s writer-in-residence will be sticking to villains of the
fictional variety while she puts the final touches on her new novel.
But when an author is murdered inside the bookshop, all of Upper
Chumley-on-Stoke goes on high alert.
Now it’s up to Pen and the
quirky citizens of Chumley to stop a killer and protect the charming
British town she’s begun to call home.
Book #1
Book #2
Follow me on Facebook
My web site
Thanks for another totally delicious recipe, Peg! Can't wait to try it. Hugs. MJ
ReplyDeleteCoconut milk is a marvelous ingredient. I made the mistake of using low fat one time. One time only. All the taste benefits of coconut milk were missing in the low fat version.
ReplyDelete