After work, I went to a cute little Asian shop on the other side of town. It’s an amazing place where I always find the obscure ingredients that I find nowhere else. I don’t go there very often because I always buy much more than I intended… But inspiration has been found, so next week there’ll be some more Asian dishes on the menu!
On the picture you’ll see my catch: lychee wine, rice paper, baking soda, dried lime leaves, tofu, canned lychees on syrup, cilantro leaves and a lime.
The curry soup turned out really good: a beautiful balance of sour, salty and spicy. That’s what the Thai kitchen is known for, and it’s a winner combo!
This soup is the ideal comfort food for a night in, when it’s cold and dark outside… like chicken soup, but better, much better!
Thai Coconut Curry Soup
Ingredients (for 2 people)
- 1 can (400g) coconut milk
- 1 small Tbsp Thai curry paste
- 250ml vegetable broth
- 1 carrot, cut lengthwise in half, and sliced (0,5cm)
- 1/2 red bell pepper, chopped
- 1/2 zucchini, cut lengthwise in half, and sliced (0,5cm)
- 1/2 onion, sliced
- 4 dried lime leaves
- 1 Tbsp soy sauce
- the juice of 2 limes
- 2 cm fresh ginger, grated
- 125g rice noodles
- 1 bunch cilantro leaves, rinsed well
- 2 scallions, chopped
- Scoop the thick coconut cream from the top of the can into a large stockpot set over a medium heat
- Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle
- Add the coconut juice from the can along with the vegetable broth, carrot, bell pepper, zucchini, onion, lime leaves, soy sauce and lime juice
- Grate the fresh ginger into the broth
- Simmer for 20 minutes or so
- Take out the lime leaves
- Add the rice noodles, gently pushing them beneath the surface of the broth
- Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid
- Stir in most of the cilantro leaves
- Taste and season with a touch more salt as needed
- Pour into large bowls and garnish with the scallions and remaining cilantro leaves