Recipe Select: Coconut Curry Soup

image from PinchOfYum
During the SULLEN Art Show there was a food vendor that goes by the name of Intimate Cravings!  She is always whipping up some deliciousness every show at Artlanta gallery so before I left I grabbed some Coconut Curry Chowder…. as always it lived up to expectations. Being i like to cook my own food and what not I had to look up a recipe real quick and get to chefffin it up. This isnt the recipe IntimateCravings used but close enough for me to get this dish poppin at home.
The recipe below is from THUG KITCHEN so take that in mind when your going over the directions below … lil bih  😀
2 teaspoons olive or coconut oil
½ a large white onion, cut into 1-inch strips
2 red bell peppers, cut into 1-inch strips
1 large carrot, cut into 1-inch strips
1 cup chopped broccoli*
4 cloves of garlic, minced
2 tablespoons of loosely-packed minced fresh ginger
2 tablespoons yellow curry powder*
2 teaspoons soy sauce or tamari
1 ½ cups of canned coconut milk
4 cups of vegetable broth
12 ounces of rice noodles, cooked according to the package**
2 cups of chopped spinach or whatever leafy green you like
1/3 cup chopped cilantro
2 tablespoons lime juice
1 tablespoon Sriracha-style hot sauce***
cilantro, green onion, sliced peppers, lime wedges.

Warm the oil in a large stockpot over a medium-high heat. Add the onion and sauté for a minute. Add the bell peppers and carrot and cook for a minute more. Add the broccoli and cook for another 3 minutes. You want to get the vegetables to soften up just a little but they’re gonna cook through the whole soup making processes, so don’t go trying to make those crispy bitches all soggy right out the gate. Gross.

Add the garlic, ginger, curry powder, and soy sauce and cook for 30 more seconds or until your place starts smelling fucking amazing. Throw in the coconut milk and vegetable broth and bring that shit to a simmer, stirring it every now and then, about 5 minutes. Add the cooked noodles and spinach and let it all simmer together until the spinach starts to wilt, about a minute more. Turn off the heat and stir in the cilantro, lime juice, and Sriracha and taste. Add more curry powder, lime juice, garlic, soy sauce, whatever you think it needs to start tasting right.

Serve right away topped with some extra cilantro or some green onions, maybe some sliced peppers and lime wedges on the side. Whatever the fuck you’re feeling.  (remember this is thug kitchen)

** You could use udon instead or hell, you could even use spaghetti if that’s what you’ve got. No need to go to extra stores just for this bullshit.

** If the curry powder you’re using is hot or you know you can’t hang, just leave this shit out.

Source – ThugKitchen