I can't rave about this soup enough! If you like Thai coconut curries, you'll definitely want to give this recipe a try. It's nice and light but still filling, and the lime is a great low sodium flavor enhancer. The spice level is quite mild, so I suggest adding chili pepper flakes if you like more heat. Soups are really easily adaptable--use whatever veggies you have on hand if you don't have the ones listed. This recipe is for a BIG pot of soup--I think it would easily feed a family of 4 for a couple meals.
Ingredients:
- 1 package (~14 oz) medium flat rice noodles
- Extra virgin coconut oil
- 2 medium green peppers (or 1 green, 1 red)
- 1 large red onion
- 2 c. diced shiitake mushrooms
- 3 cloves of garlic, finely minced
- 4 c. chopped broccoli
- 2 c. carrots (cut into coins or matchsticks)
- 1 rounded cup of celery (bite-sized pieces)
- 1½ c. peapods, cut in half
- 5 c. vegetable broth (or water and vegetable bouillon)
- 1 can of coconut milk
- 1½ tbsp green curry paste
- 2 stalks of green onion, cut into small pieces
- 1/4 c. chopped cilantro (pack it down slightly)
- 2 blades of lemon grass, cut into small pieces
- 2 tsp finely minced ginger root
Sauce:
- 2 Thai chili peppers, minced
- 1 tbsp sesame oil (I use hot chili sesame oil)
- 3 tsp fish sauce
- 2 tbsp soy sauce or liquid aminos
- 2 tbsp sweet chili sauce
- juice from 1 lime
- 1 tsp sriracha
- Optional: add meat (I prefer scallops and shrimp) or tofu. Garnish with bean sprouts, chopped peanuts, and cilantro.
Saute onion, green peppers, mushrooms, and garlic in EVCO (add garlic during last minute or two). Set aside in a large bowl. If you want to add meat or tofu to the soup, saute it now, or cook in in the broth. Bring 7 cups of water to a boil in a large pot. Simmer broccoli, carrots, celery, and peapods until slightly al-dente. Drain water into a large stock pot, and set veggies aside with others. Use this large pot to cook the rice noodles. Add veggie broth to stock pot and bring to boil. While waiting, bring 1 cup of water to a boil in the microwave, then add lemongrass and ginger to make a kind of tea. Let tea sit covered for 5 minutes. Add coconut milk, curry paste, green onion, cilantro, and sauce ingredients. Strain lemongrass/ginger and add the tea to soup. Stir in veggies, and salt soup to taste. Dish up rice noodles into individual bowls and pour soup over top. Garnish as desired.
