An easy and versatile one pot meal that can be prepped ahead and made fresh in 30 minutes. The flavors of curry and coconut complements a range of fresh vegetables and protein. Use any or all and make it the way you like !
Keyword Coconut Curry Soup
Prep Time 10minutes
Cook Time 30minutes
Total Time 35minutes
For the broth
1Can Coconut milkfull fat
1TbspCurry powderstore bought / use recipe below
Salt To Taste
Protein (Pick 1 )
2CThinly sliced Chicken Breasts
1CThinly sliced fishAny white fish fillets (Notes)
½lbShrimp / scallops
2CShredded Purple cabbage
A few Cilantro / Fresh basil / Spring onions
For Curry Powder
Cook the protein
Heat 2 tbsp oil in a pan. If using tofu/chicken/shrimp/scallops pat it dry and add to the pan. Cook until the meat turn opaque or the tofu begin to brown. Turn and cook the other side. Remove and reserve.
Make the broth
In the same pan add 1 to 2 tbsp more oil if needed. When hot add shallots , ginger and garlic. Cook until the shallots turn soft. Add the curry powder and cook for 30 more seconds. Add the coconut milk and mix in. Once the coconut milk is warm add the stock. Cover and let it simmer for 30 mins. Taste and adjust salt.
Cook the noodles according to the package directions
Heat the broth to boiling.
Portion the noodles, the protein of choice and vegetables into serving bowls. Pour the hot soup broth over it. Garnish and serve immediately.
For the curry powder
Mix all the spices lisgted under curry powder and store in an airtight container.
If using this rice noodles often times it is not necessary to precook the noodles. Just portion the individual noodle cakes into the serving bowls and pour the hot soup over it. In 2 minutes the noodles will soften and be ready to be eaten.When using thinly sliced fish fillets there is no need to precook it. Examples of mild whitefish are - tilapia, cod, bass, , haddock, or snapper. The rule to go buy is to get the freshest fish you can find.
For detailed instructions go to https://oventales.com/coconut-curry-soup/ .