‘SO EASY YOU CAN MAKE IT IN 20 MINUTES’ VEGETARIAN THAI COCONUT CURRY SOUP

‘SO EASY YOU CAN MAKE IT IN 20 MINUTES’ VEGETARIAN THAI COCONUT CURRY SOUP

This soup has a complex, delicious flavor that can be achieved in a very short period of time. This tastes even better the day after making it. Serves 4. 

INGREDIENTS:

2 Tbsp coconut oil
2 1/2 Tbsp red curry paste
1 Tbsp fresh ginger, grated
3 cloves of garlic, minced
4 C vegetable broth
1 can (13.5 OZ) coconut milk
1 C water
1/2 (16 OZ) pack of thin rice noodles
2 Fresno chili peppers, thinly sliced
JF Spicy Salt, to taste
3 handfuls fresh spinach
 
Optional Toppings:
‘Mom’s Not Lazy, Lazy Chicken’
Chopped peanuts
Sriracha
Green onions
Fresh bean sprouts
Fresh squeeze of lime juice

PROCESS:

In a large pot on medium high heat, combine the coconut oil, red curry paste, fresh ginger, and garlic. Sauté for 2 minutes. Add the vegetable broth, coconut milk, and water. Stir really well to combine. Add the noodles into the pot and bring the broth to a simmer. Add the Fresno chili peppers and season with JF Spicy Salt. Add in the fresh spinach and let it wilt down. Once the noodles are cooked through this is ready to serve. Top with whatever you desire. I personally like crushed peanuts, sriracha, green onions, and a fresh squeeze of lime juice.

Recipe adapted from Everyday Easy Eats

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SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640