Coconut Curry Soup

 

This quick and easy weeknight dinner recipe is one of my favorites. You can add or skip something to adjust the recipe to your taste and try different combinations each time you make it to keep things interesting. At the moment our weekday dinner favorites are four dishes that are made with different vegetables or legumes each time-chickpea curry with brown rice, coconut curry soup with veggies, warm potato salad with cashew dressing, vegetable wok with oat noodles. I always incorporate raw veggies, leafy greens and sprouts in everyday menu, also we eat brown rice, quinoa, buckwheat, beans and lentils daily. Usually on Fridays we go out to dinner and in weekends I usually try some new recipes and if I discover something we really like, I incorporate the new dish in the next weeks menu. In mornings we drink veggie juice and for breakfast we usually eat rolled oats with almond milk, banana and berries or drink a big smoothie. For lunch we eat what I have made the previous day and for dinner we always have big bowl of fresh fruits like pineapple, mango, pomegranate or melon etc.

Recipe:

• 400g water
• 400g full-fat coconut milk
• 2 carrots, shredded
• 200g peas
• 1 bell pepper, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 red chili, seeds removed and finely chopped
• 1 tbsp fresh ginger, minced
• 2 tbsp red curry paste
• juice from 1 lemon
• Pinch of sea salt
• Fresh cilantro, for garnish
• Few handfuls on vermicelli noodles

Instructions:

1. Start by lightly browning the chopped onions, minced garlic, chopped chili and minced ginger in the bottom of a large pot. Stir regularly, to prevent burning/sticking to the pot.
2. When slightly brown, add in the remaining vegetables, curry paste and let simmer for a few minutes, before adding in the water and bring to a boil. Pour in the coconut milk and whisk until its smooth.
3. Toss in rice noodles and cook for at least 10-15 minutes so that the flavors really get to sink in, but vegetables keep their fresh  crunchiness.
4. Right before serving garnish with fresh cilantro. This soup tastes even better the next day!