I am well aware of the fact this it is still Summer and quite hot here in Texas! So why have I been craving soup? You would think with this humidity, and the stickiness of my thighs to the seat of my car, would make me run as far away from soup as humanly possible right?
With school starting back I can’t help but think of the wonder of the upcoming fall season, with that…Soup…Thai Coconut Curry Soup!
Let’s see I think Thai food is okay; I would never choose to eat it over another cuisine.
I hate coconut but I enjoy coconut milk and Pina Coladas.
I do not like curry at all, it smells like a dirty baby diaper.
Soup is yum!
So why this soup?
While I dislike the ingredients alone, combined they are divine! Come to think of it, the only thing I ever order at a Thai restaurant is the Coconut Soup! This soup dances off your taste buds with a combination of sweet, spicy, sour, and Unami. While I was full after eating my bowl, I wished that I was not so I could go back and get a second helping.
Get-In-My-Belly Soup (AKA: Thai Coconut Curry Soup)
Modified from the original version at Chef Michael Smith.
- 2 14oz cans low-fat coconut milk
- 2 cups reduced-sodium chicken broth
- 1 tablespoon Red Thai Curry Paste
- Freshly shredded carrots
- 2 tablespoons lemongrass paste
- 2 tablespoons fish sauce
- 2 limes (zest and juice)
- Reduced-Sodium Soy Sauce
- Bunch of Cilantro
- Large chunk of fresh ginger root
- Handful of bean spouts
- 4 cups shredded cabbage
- Package of rice noodles
- Green Onions
- Red Bell Pepper
You pretty much put everything in the pot at the same time and simmer for about thirty minutes to ensure that the flavors mesh and infuse the broth. Right before serving you add the cabbage and rice noodles and garnish with green onions and red bell pepper.