I have a confession: I am not a soup person.
Gasp!
This probably has something to do with the fact that I prefer cold food, or the fact that…it’s just never really done anything for me. I have made soup a few times in my life, some of which turned out, most of which haven’t. I get that for most of you, soup comes naturally, and you’re thinking, “What’s so hard about soup? You just throw anything and everything into a pot and it tastes delicious!”
I wish I was that confident about my soup-making abilities. It may be because I don’t really care for soup that it’s hard for me to be a good judge of what does and doesn’t taste good.
Soup I’m good at: corn chowder.
Soup I’m not good at: all other soup.
Soup I’m really, really awful at: chicken noodle (hubby is always called in to finish it up and give it some oomph).
However.
I had a fantastic Thai coconut curry soup at a local restaurant and was determined to recreate it, “soup”er soup making abilities (see what I did there?) or not. I’m not sure that I nailed it, but many of you have been asking for the recipe, so here it is – perfect or not.
It probably isn’t the most authentic Thai soup as I used a combination of Thai curry paste (which you can buy at the Eastern Market for those in Saskatoon) and curry powder. I’m not trying to win a prize for authenticity though, so I’m just going with it. I used chicken broth in mine, but if you wanted a vegetarian or vegan option, vegetable broth would be just as tasty. As always, I would never condone the use of cilantro, but go nuts if it’s your thing.
I think there’s still some tweaking to be done on this, but for now it’s still pretty good, so I’m going to let you have at it. Once you’ve made it, if you added or removed something that made it taste oh so much yummier, do be a darling and tell me about it?
Thank you, love you, owe you.
Thai Coconut Curry Soup
Ingredients
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 garlic cloves minced
- 4 celery stalks chopped
- 2 carrots chopped
- 2 tbsp Thai yellow curry paste
- 1 tsp curry powder
- 2 cans coconut milk
- 4 cups chicken or vegetable broth
- 1 bell pepper red, orange or yellow, chopped
- 1 zucchini quartered and chopped
- freshly ground salt and pepper to taste
- avocado sliced
- lime wedges
- chopped fresh Thai basil or cilantro
Instructions
- In a large saucepan or dutch oven, heat vegetable oil on medium. Add onion, garlic, celery and carrots, and sauté until soft, about 5 minutes.
- Add curry paste and curry powder and stir until fragrant, about 1 minute.
- Add coconut milk and broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Add bell pepper and zucchini and simmer for 10 minutes.
- Season to taste with salt and pepper. Serve with avocado, lime and chopped fresh basil or cilantro.
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