This Vegetable Coconut Curry Soup is rich, creamy, and packed with bold flavors and loaded with veggies.
Ingredients
1 - 3 Thai chilies, seeded
8 garlic cloves
2 shallots, halved
1 2-inch piece of ginger, peeled
¼ cup cilantro, stems only
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon curry powder
2 tablespoons vegetable oil
2 14-ounce cans unsweetened coconut milk
2 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
1 large carrot, peeled and spiralized*
1 large zucchini, spiralized*
1 small bunch of kale, thick stems removed, leaves sliced
¼ cup red lentils
Garnish
a drizzle of chili oil (optional)
half a small red onion, thinly sliced
¼ cup fresh cilantro leaves
1 lime, cut into wedges
Instructions
In a food processor, puree the Thai chilies, garlic, shallots, ginger, cilantro stems, turmeric, coriander, and curry powder. Add 2 tablespoons of water. Process into a paste, adding more water, 1 tablespoon at a time, if needed.
In a large sauce pan over medium heat, warm the vegetable oil. Add the curry paste you just made and cook for 4 - 6 minutes, stirring frequently.
Add the coconut milk and chicken broth. Stir in the fish sauce and brown sugar; bring to a simmer. At this point I recommend pouring the coconut curry broth you just made through a fine-mesh sieve into a large bowl with a pour spout and then back into the saucepan. This is not necessary, but it does give you a nice smooth broth.
Bring the broth back to a simmer and add the carrot 'noodles', zucchini 'noodles', kale, and lentils. Cover and allow to gently simmer for 10 - 15 minutes.
Ladle the soup into bowls and garnish with chili oil, red onion, cilantro leaves, and a lime wedge. Enjoy!
Notes
* If you don't have a Spiralizer - you can slice the zucchini into ⅛-inch thick planks. Then stack the planks and slice lengthwise into ⅛-inch noodles.
Recipe by at https://hapanom.com/vegetable-coconut-curry-soup/