Thai Coconut Curry Recipe
This delicious soup recipe shared by Korrin Rogers of Om Mamas Postpartum Kitchen is perfect for the colder months that is fast approaching.
This simple soup recipe is easy to make and is so nourishing.
INGREDIENTS
- 1 tsp of oil
- 1 can of coconut milk (then fill the can with with filtered water)
- 1/2 lime
- 2 generous tbsp of red curry paste (I used the Thai Kitchen Red Curry)
- 2 cloves of garlic, minced
- 1 hunk of ginger, minced
- 2 cloves of garlic smashed
- 2 slices of ginger
- Braggs apple cider vinegar, to taste
- couple of pinches of sugar
- fresh vegetables such as thinly sliced cabbage, matchstick of carrots, cilantro, thinly sliced scallion (you can use whatever you have around or some of your favorites)
- rice noodles (cooked according to package)
INSTRUCTIONS
- Heat the oil in a pot add the minced garlic, ginger and curry paste. You just want to heat it up and make fragrant. Make sure it doesn’t burn.
- Then add the coconut milk, water, lime juice the hunk of ginger and smashed garlic cloves. Let it come to a boil and then quickly turn to a simmer. This is when you will have to adjust the salt (Braggs) and the sweet (sugar). I was looking for the perfect blend of spice, sour with a touch sweet. I also added a dash of sriracha because I wanted the extra heat. Go slow and add to taste, realize that the longer it cooks the more concentrated the flavors will get.
- Again, simmer beacause you don’t want it to boil away. It should only take 20 minutes or so to get the broth where you want it. When the broth is just right pour it over fresh veggies and cooked rice noodles. YUM!!
