Coconut Curry Soup
(AKA I’m Sorry Soup)
A few months ago I looked in my refrigerator and noticed the leftover cans of diced tomatoes and coconut milk that were waiting to go bad. Usually if I open a can of something and don’t use it all in one serving I say – I’ll put it back in the refrigerator and add it to some rice. Fast forward to the next week, I notice the can, look into it and past the fuzz, and wonder – how was this ever a tomato? For some reason this time an idea struck me and I got to cooking right away.
It’s so rare that a recipe works on the first try. I was proud and gave myself lots of pats on the back for the rest of the day. I talked up this soup so much. I told everyone I knew how great this recipe was. And then a few weeks later I put my foot in my mouth. Actually, a foot would have been better than what I made. I made this soup for my sister and brother in law. It was SO bad. Just mush. I was really embarrassed to serve it.
I always tell people to never apologize for their food. I apologized about 400 times during the meal. Then I apologized for apologizing so much. Months later I’m still like – Guys, I’m so sorry about that time I made that soup
Anyway, follow these tips so that you don’t land in the same situation.
- I use Better Than Bullion for stock – I’d love to make my own, but it’s just not happening these days. And I really don’t like the taste from the tetra pack, so this is the best option for me.
- Don’t use 100% buckwheat noodles. Undercook the noodles a bit so they don’t disintegrate in the soup. I like Hakubaku soba noodles. But you can use ramen or even thin pasta noodles.
- Don’t boil this soup. Usually, you’ll want to boil a soup briefly before bringing it down to a simmer. Since the coconut milk is used in the beginning, you’ll want to keep this soup on low.
Coconut Curry Soup
(Serving: 4)
Ingredients:
2 cups of carrots, sliced on a bias and steamed
3 cups of broccoli, cut into small florets and steamed
1 14-ounce can of coconut milk
1 14-ounce can of diced tomatoes
3 cups of veggie stock
2 tablespoons of curry powder
A dash of cayenne (or to taste)
½ teaspoon of salt
2 bundles of soba or ramen noodles
1 teaspoon of lemon
Directions:
- In a medium saucepan on low heat, combine the coconut milk and tomatoes. Add the veggie stock and bring to a simmer, but do not boil.
- Add the curry powder, cayenne, and salt. Continue to cook on low heat for about 15 minutes.
- Boil a small pot of water and cook the noodles according to the package, minus two minutes and drain.
- Add the vegetables, and lemon to the pot with the curry broth in it. Simmer for 5 minutes and add the noodles to the pot immediately before serving.
Question:
Tell me about your latest kitchen disaster. Mine was this morning when I boiled over my coffee on the stove.
P.S. Kathleen, Danny, & Jon – Sorry about that night of the soup.
