Is it just us, or is soup season here?
- 1 pound spaghetti or package of rice noodles
- olive oil
- 3 garlic cloves
- 1 tsp cumin
- 1 TBSP red curry paste
- 1 TBSP madras curry powder (any curry powder will do, though)
- 2 1/4 cups unsweetened coconut milk
- 1 1/2 cup chicken broth or vegetable stock
- 1 TBSP sugar
- 1/2 tsp turmeric
- 2 TBSP fish sauce
- Juice from 1 lime
- 1/2-1 pound raw, peeled shrimp or 1 pound tofu
- A few cups of mixed veggies: Asian greens (bok choi, cabbage or tatsoi), broccoli, snow peas, carrots, etc.
- 1 whole lime quartered for garnish
- Chopped cilantro leaves to garnish
- Cook the noodles according to the directions, drain it, toss it with a little oil to keep it from sticking together, and set aside. (If using skinny rice noodles, I don’t even cook them, but instead place a small pile at the bottom of each serving bowl.)
- Add 2 tablespoons of oil to the cleaned pot.
- Combine garlic, curry paste, madras curry powder, turmeric and cumin. Add the garlic and spices to the pot and stir, cooking just until fragrant.
- Add the stock, fish sauce, sugar and coconut milk. Bring to a boil and then reduce the heat to a simmer.
- Simmer for about 20 minutes to get the flavors to meld.
- While the soup is simmering, chop the green veggies you have chosen to use and either steam them or sauté for a few minutes with a little garlic in olive oil or sesame oil.
- After 20 minutes, add the shrimp and/or tofu. Cook just until the shrimp is done, or until the tofu is heated through.
- Turn the heat to high. Add 1 tablespoon lime juice and as soon as the soup boils, turn it off.
- Put noodles in large bowls and top with ladlefuls of the hot soup. Put cooked veggies on top and garnish with a splash of lime juice and sprinkle of cilantro.
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