ENTREES/ Uncategorized/ Vegetarian

Ambiguous Curry Soup

Coconut Curry Soup

This soup leans towards Thai, but it has the ramen which of course is not Thai. I also used soy sauce, where a traditional Thai soup would use fish sauce. I guess the point is, use the flavors and vegetables you like to eat. I love snap peas in this soup, but the family are not fans so I sub in broccoli — which is actually pretty good hear. You could easily add chicken if you wanted soup with a bit more “umph.”

Coconut Curry Soup with Ramen

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By Mrs. Kossenfloffer Serves: 4
Prep Time: 30 minutes Cooking Time: 30 minutes

There is so much in this soup that you could serve it to someone who doesn't like soup and tell them it's a saucy noodle dish.

Ingredients

  • 1 sweet potato, peeled and cut into 1/2 inch cubes
  • 1 bunch broccoli, cut into florets (sugar snap peas are a great substitute)
  • 1 package tempeh, sliced into 1/2 inch slices (see notes)
  • 2-3 tablespoons vegetable oil
  • 5 garlic cloves, minced
  • 2 inch piece of fresh ginger, grated
  • 1/4 cup red onion, minced
  • 2 tablespoons Thai red curry paste
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 1 15 ounce can of coconut milk
  • 4 cups vegetable stock
  • 2 tablespoons sugar
  • 2-3 jalapeno peppers
  • 2-3 sweet baby peppers
  • 1/4 red onion, thinly sliced
  • 2 tablespoons soy sauce
  • cilantro or Thai basil
  • 2 packages ramen noodles (discard seasoning packets)

Instructions

1

Fill a large pot with water and add kosher salt (a palm full or so) and the sweet potatoes. Bring to boil and cook until the potatoes are tender (about 5 minutes after the water comes to a boil).

2

Remove the potatoes and place in an ice bath.

3

Now throw the broccoli into the boiling water and when it turns bright green (30 seconds or so) remove to the ice bath. Empty the pot and return to stove.

4

Cover the bottom of the pot and add the garlic, ginger and red onion. Cook for 2-3 minuets.

5

Add the top thick part of the coconut milk, the red curry paste, cumin and turmeric. Stir to combine and then add the rest of the coconut milk.

6

Add the vegetable stock, soy sauce and sugar. Taste and adjust seasonings as necessary.

7

Just before you are ready to serve add the ramen and cook for 2 minutes. Add the potatoes and broccoli and cook until just warmed through being careful not to overcook the noodles.

8

Top with the hot and sweet peppers, red onion and fresh herbs.

Notes

If you want to include tempeh, marinate it for a few hours in soy sauce, a little brown sugar and sriracha. Then sear it in a hot skillet with a little oil to brown on all sides. Cut into cubes and toss back in pan with a little more of the marinade. Or you could just cook some cubed chicken in the soup and of course then you can use chicken stock. This recipe is more of a guideline — now make it your own.

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