Epic Coconut Curry Soup
Ingredients
For the broth:
- 3 tablespoons toasted sesame oil
- 1/3 cup ginger, sliced in coins
- 1 tablespoon fresh turmeric, sliced in coins
- 1 head garlic, cloves sliced in half
- 1 large onion, sliced thin
- 6 tablespoons yellow curry paste
- 2 quarts vegetable broth
- 2 cans coconut milk
- 2 tablespoons maple syrup
- 2 tablespoons miso paste
For the garnishes:
- Asian noodles of choice, cooked according to package directions (I really enjoy the “somen” noodles from Hakubaku)
- Zucchini noodles
- Large handfuls of spinach
- 8 oz shiitake mushrooms, trimmed, sautéed in sesame oil and tamari
- Green onions, sliced on the diagonal
- Fresh cilantro
- Toasted pumpkin seeds
- Sambal oelek, to taste
Instructions
In a large soup pot, heat the sesame oil over medium-high heat. Add the ginger, turmeric, garlic, and onion, and sauté, stirring often, until the onion starts to caramelize, about 5-7 minutes. Add the curry paste, mix well, and cook, stirring, until very fragrant, about 2-3 minutes. Add the vegetable broth, the coconut milk, and the maple syrup. Bring to a low boil, cover, reduce the heat and simmer for as long as you can. I recommend at least 45 minutes, but feel free to extend it to 90 minutes, for even more flavor.
Before serving, take out a cup of broth in a small bowl and add to it the miso paste. Mix well and put back in the pot. Stir. To serve, place the noodles and the zucchini noodles in a shallow bowl. Add the spinach to one side. Ladle some broth (with or without the onions/ginger/turmeric/garlic mixture) in the bowl, and top with the shiitake, green onions, fresh cilantro, pumpkin seeds, and sambal oelek.
Notes
Inspired by Minimalist Baker’s Coconut Curry Ramen.
Find it online: https://livitygardens.com/coconut-curry-soup/