Coconut Curry Soup

I got this recipe from the Thug Kitchen website:

Coconut Curry Soup

Serves 4 as a main, 6 as a side

2 teaspoons olive or coconut oil

½ a large white onion, cut into 1-inch strips

2 red bell peppers, cut into 1-inch strips

1 large carrot, cut into 1-inch strips

1 cup chopped broccoli*

4 cloves of garlic, minced

2 tablespoons of loosely-packed minced fresh ginger

2 tablespoons yellow curry powder**

2 teaspoons soy sauce or tamari

1 ½ cups of canned coconut milk

4 cups of vegetable broth

12 ounces of rice noodles, cooked according to the package***

2 cups of chopped spinach or whatever leafy green you like

1/3 cup chopped cilantro

2 tablespoons lime juice

1 tablespoon Sriracha-style hot sauce****

Toppings: cilantro, green onion, sliced peppers, lime wedges.

Warm the oil in a large stockpot over a medium-high heat. Add the onion and sauté for a minute. Add the bell peppers and carrot and cook for a minute more. Add the broccoli and cook for another 3 minutes. You want to get the vegetables to soften up just a little but they’re gonna cook through the whole soup making processes, so don’t go trying to make those crispy bitches all soggy right out the gate. Gross.

Add the garlic, ginger, curry powder, and soy sauce and cook for 30 more seconds or until your place starts smelling fucking amazing. Throw in the coconut milk and vegetable broth and bring that shit to a simmer, stirring it every now and then, about 5 minutes. Add the cooked noodles and spinach and let it all simmer together until the spinach starts to wilt, about a minute more. Turn off the heat and stir in the cilantro, lime juice, and Sriracha and taste. Add more curry powder, lime juice, garlic, soy sauce, whatever you think it needs to start tasting right.

Serve right away topped with some extra cilantro or some green onions, maybe some sliced peppers and lime wedges on the side. Whatever the fuck you’re feeling.


I didn’t cook the noodles first and they soaked up all the broth.  Don’t care; it was still tasty.  Also, the box of rice noodles we already had in the cupboard was 8 ounces, not 12.  Used about 1 teaspoon of dried ginger because our piece of fresh had shriveled up while we weren’t paying attention.




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