Thai Coconut Curry Soup
Yield 2
Ingredients
- 3 tablespoons oil (I use olive oil, because it’s what I have, but peanut or corn oil is fine)
- 1 medium onion
- 1 tablespoon chopped ginger
- 1/2 tsp salt
- 1 clove garlic, chopped
- 1 Tablespoon of Thai Curry Paste (or more to taste, it’s usually spicy so taste it first)
- 2 stalks celery, chopped
- 1 large carrot, chopped
- 1 tomato, chopped
- 1 1/2 cups shredded cabbage
- 2 cups vegetable broth or water
- 1 can full fat unsweetened coconut milk
- 1 tablespoon Thai fish sauce
- 1/2 cup shredded cooked pork (or any other meat or fish)
- 3 cups cooked rice noodles
- 2 chopped scallions
- fresh lemon juice to taste
- Parsley or Coriander (optional)
Instructions
- Heat the oil in pan and add the onion and ginger and salt. Cook over medium heat until onion is soft, about 5 minutes.
- Add the garlic and Curry Paste. Stir and cook until the garlic is fragrant, about 3 minutes. Add all of the vegetables and stir well. Let cook another 5 minutes then add the broth or water, the coconut milk , meat and the fish sauce. Bring to a simmer and cook for 8 minutes.
- To serve:Divide the noodles into two large bowls. Ladle the soup on top of the noodles. Top with scallion and squeeze lemon juice over to taste. Parsley or coriander is nice if you have it (I didn’t ) If you like it spicy add hot sauce of your choice.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2021/01/thai-coconut-curry-soup/