Saturday, September 25, 2010

Silky Red Curry Soup

Oh so yummy!  It makes the whole house smell wonderful!
Silky Red Curry Soup
What You Need:
2 cans Light Coconut Milk
1 can Coconut Milk
1 cup Green Tea (freshly brewed)
1 pint Fat Free half N Half (or vegan  milk)
3 Vegetable Bouillion Cubes (if non-vegetarian, use chicken)
1inch chunk Fresh Ginger
1 tbsp Garam Marsala
3 tbsp Red Curry Powder
1 tsp Spicy Curry Powder
1/2 tsp Cinnamon
1 tbsp Salt
1 tsp Black Pepper
3 tbsp Butter (or vegan Butter)
2 tbsp Oil
1 Onion, finely minced
4 Cloves Garlic, finely minced
1/2 bunch of Cilantro, whole
1 carrot (10 baby) finely minced
1-2 Green Thai Chillies (2 = more heat), finely minced
4 pieces Celery, finely minced
1 Lime (halved, juiced, and save the halves and juice separately)
1 tbsp Coriander Seeds (cracked then placed in a tea strainer)
3 Bay Leaves
1 stick Lemon Grass
4 cups Water
1 Coconut (optional)

I know you see this list and go:  "Way too difficult for me!"  I say Lies!  This is way simple and absolutely amazing.  Just amazing.  You can make this, then have a build your own soup day by having fresh veggies, cooked chicken, cooked pork, beef, tofu, cashews, chillies, etc, and viola!  Customized soups everyone can enjoy! 

To start:  Simmer the oil, butter, juice of the lime, minced garlic, onions, thai chillies, carrots, and celery over medium low heat for at least 10 minutes.  Meanwhile, whisk 1 can of coconut milk with the spices and set aside.  When soft and translucent, add the coconut milk, 1 cup water, vegetable (or chicken) bouillion cubes, tea strainer with corriander, bay leaves, 2 whole halves of the juiced lime, spice mix, lemon grass, and salt/pepper, cover, and let simmer for at least 3 hours.  Why so long?  This helps the flavors infuze and the moisture reduce.

After simmering, add the ginger, cilantro, 3cups of water, green tea, and slowly stir in the cream. Cover and simmer at least an hour.  The last step is to strain the soup (this will most likely remove those minced vegies too... if you want them, you will need to strain then pick out the bulky things, and stir back in the onion/celery/carrot), then build your soup bowl as desired! 

I added fresh sliced mushrooms and tofu topped with shaved chilli peppers and freshly minced cilantro, all of which I served in a Fresh Coconut Bowl (I also whisked the coconut water into the pot of soup!).  This was just fantastic!





  1. yeah! the coconut water is in the coconut and is sweet and full of vitamins!

  2. great serving idea!

  3. Thanks Michelle!

    I was feeling super tropical that day! I hope you enjoy ;)


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