Tuesday, October 16, 2012

Red Curry Coconut Soup

Check out my new novel (Take the journey)
With cooler weather a nice soup in the evening is always welcome. This soup is fragrant and easy to throw together as long as you have a few essential items in your pantry on hand. 

Canned Coconut Milk, Red Curry Paste, Canned Organic Fired Roasted Tomatoes and Organic Vegetable or Chicken Stock.  Plus I always keep on hand in the refrigerator fresh herbs whether it's fresh cilantro in a cup of water (which by the way will last a week as long as you cut the stems and put in fresh water when you get home from the grocery store) or a packet of fresh basil.

Adding fresh herbs to any dish will immediately brighten it up and make a blah dish spectacular. Cilantro is super cheap and always packs the punch!

Red Curry Paste is a combination of chili peppers, lemon grass, garlic and galanga (a root that is similar to ginger), coriander, kiffer lime and peppercorns - it can blow up the heat quickly so be sure to taste as you go so you don't over power your dish. Look for Red Curry Paste in the Asian section of the grocery store in jars. Once opened keep in the refrigerator. You can add it to sauces, eggs and stews and it will add a little kick and a great depth of flavor to a lot of dishes.

Red Curry Coconut Soup
1 Tbsp Coconut Oil
1 Sm Onion, Diced
1 Tbsp Ginger, Minced
1 tsp Red Curry Paste
14 oz Fire Roasted Organic Tomatoes, Diced
4 Cups Vegetable or Chicken Stock
6 oz Dry White Wine
14 oz Canned Coconut Mil
1 Tbsp Sesame Oil
1 tsp Coconut Sugar
1 tsp Himalayan Pink Sea Salt (or to taste)
½ tsp Black Pepper, Freshly Cracked
Fresh Basil or Cilantro, Chopped (Garnish)
Fresh Lime, Wedges

In a medium stock pot over medium high heat, add coconut oil and saut√© onions, ginger and red curry paste.  Cook the onions until they are translucent, approximately 5 minutes.

Add the chopped tomatoes and cook for 1-2 minutes, then add in the vegetable or chicken stock, white wine and coconut milk.

Bring to a boil and reduce heat to a low simmer.

Allow soup to simmer on low for about 20-30 minutes so that the curry seasoning has a few minutes to blend with the other ingredients.

Take an emulsion blender and blend together to make smooth.

Season with sesame oil, coconut sugar, Himalayan pink sea salt and freshly cracked black pepper.

To serve garnish with freshly chopped basil or cilantro and a squeeze of fresh lime!  

No comments:

Post a Comment