Spicy Thai Curry Veggie Noodle Soup

Spicy Thai Curry Veggie Noodle Soup

I love soup regardless of the weather, but some soups do taste better when it is cool. And this week has been cool. Almost fall like, the wind has been blowing and it has been overcast. The sun was not able to break through the clouds all day today. What better way to celebrate the seasonal change than a steamy spicy creamy broth soup brimming with noodles, veggies and fresh herbs.

Overcast day, boardwalk in the wetlands behind the town commons building

Living in a small town has many benefits, but along with the good there can be pitfalls as well. Access to medical and dental services being one of the biggest. Here in Yachats, we are fortunate enough to have a video store that also carries organic produce and organic spices, herbs, grains and salts (they actually sell 15 different kinds). This is where I purchase many of my curries and spices.

Ya Hots Video Store

Today’s recipe is from the “Pure Delicious”, cookbook by Heather Christo. This same soup is also posted on her blog. I followed the instructions very closely but added a little more spice and some veggies.

yield: 4-6 servingsAuthor: Cheriprint recipe

Spicy Thai Curry Vegetable Soup

prep time: 15 MINScook time: 25 MINStotal time: 40 mins

A rich creamy spicy broth brimming with veggies, noodles and herbs. Perfect for lunch or dinner.

INGREDIENTS:

• 8 ounces Rice stick noodles
• 3 Garlic cloves minced
• 2 tablespoons Fresh ginger
• 2 tablespoons Red curry paste
• 2 tablespoons Coconut oil
• 4 cups Vegetable or chicken broth
• 1 small Zucchini, cut into strips
• 3 small Carrot, cut into strips
• 3 cups Coconut milk unsweetened
• 1 hand full Fresh cilantro chopped
• 1 hand full Thai or regular Basil
• 1 small Red Fresno chili sliced

INSTRUCTIONS:

1. Bring a large salted pot of water to boil. Add noodles and boil for 3 minutes. (check package, depends on what type and thickness of noodles used). Drain and rinse noodles. Set aside.
2. Place garlic, ginger and red curry paste into food processor, add coconut oil. Pulse to combine, mix well.
3. In a large soup pot over medium heat sauté ginger, garlic and red pepper paste for 1 to 2 minutes. Add broth to deglaze pot. Add coconut milk and veggies, then let simmer; about 5 minutes.
4. Add noodles, let ingredients simmer together another few minutes. Ladle soup into bowls and garnish with cilantro and basil. Add red pepper. Serve with Sriracha Hot Chili Sauce. Enjoy!