Coconut Curry Soup

 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:

1. 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.
2. Add the curry powder, cayenne, and salt. Continue to cook on low heat for about 15 minutes.
3. Boil a small pot of water and cook the noodles according to the package, minus two minutes and drain.
4. 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.