Thursday, May 9, 2013

Thai Coconut Curry Soup With Kelp Noodles

Thai Coconut Curry Soup With Kelp Noodles 

This is a fantastic dinner that is great for a summer evening. I found out about kelp noodles not too long ago and find these to be really fun. It gives a dish body and a slight texture, without making it heavy or starchy. Top this soup with avocado and cilantro mint chutney and you will be happy camper! This recipe was inspired by The Spunky Coconut 
Eat Well.


Kelp noodles.
Prep kelp noodles by soaking in HOT water with juice from a half squeezed lemon. Let sit 20 minutes.  

1 tablespoon olive oil
2-3 cloves crushed garlic
1/2 medium yellow onion
1 inch grated fresh ginger
1 tablespoon red curry paste
1 tablespoon sriracha sauce
1 teaspoon turmeric
1 tablespoon tomato paste
1 chopped carrot
1 can coconut milk
1 cup water or vegetable broth

4-5 large kale leaves
1 avocado
1 cup bean sprouts
1 cup chopped mushrooms
salt and pepper to taste

Heat oil in a large pot at medium temp. Add crushed garlic, chopped onion and grated ginger, make sure not to burn. Add curry paste, sriracha, tomato paste, turmeric and carrot. Allow 2-3 minutes to sauté. Add mushrooms, mix until mushrooms are coated with spices and then mix in coconut milk, liquid of choice and kelp noodles. Bring to a simmer and drop in chopped kale and bean sprouts. Simmer 3-5 more minutes. Serve in bowls, top with avocado and cilantro mint chutney.

Cilantro Mint Chutney

Makes 1½ cups.
1 bunch cilantro, chopped
¼ cup mint, chopped
3 shoots green onion
¼ teaspoon jalapeno or more (to taste)
3 tablespoons olive oil
1 tablespoons minced ginger
2 tablespoons lime juice
¼ teaspoon salt
Make sure to rinse your cilantro well before chopping. Then combine everything in a food processor and pulse to combine. That’s all there is to it! Taken from where there are a ton more recipes. 

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