Coconut Curry Soup

My sister took me to a Thai restaurant for the first time a few weeks ago. I had some Pad Thai noodles with shrimp and a Green Curry dish. It was love at first taste. Since then, I’ve been trying to replicate what I had. Unfortunately, some of the ingredients were hard to find, so I had to substitute more common foods. As a result, I can’t really call this “Green Curry” (for one thing, the color doesn’t even come close to green), but it was still a very tasty and filling dish. I didn’t have time for it, but it probably also tastes good over a serving of rice.

 

Coconut Curry Soup 

 Ingredients:

1 tbsp unrefined coconut oil

1 leek, chopped into coins and quartered

2 garlic cloves, minced

1 large carrot, chopped into coins and quartered

1 potato, cubed

1 zucchini, cubed

1 yellow squash, cubed

1 sweet pepper, chopped

2 cups beef broth

1 can (14oz) of coconut milk

1 and 1/2 tbsp soy sauce

1 and 1/2 tbsp curry powder

1 portobello mushroom, stem and gills removed, chopped

3 tbsp tomato paste

1 dozen cherry tomatoes, halved

1 and 1/2 tbsp lime juice

1 tbsp parsley

salt and pepper to taste

Optional: chives as a garnish

Directions:

In a pot, heat the coconut oil and sauté the leek and garlic clove for 3 minutes. Add in the carrots, potatoes, zucchini, yellow squash, and sweet peppers. Sauté until slightly softened, about 5 minutes. Add in the beef broth, coconut milk, soy sauce, curry powder, mushrooms, and tomato paste. Bring to a boil and allow to boil for 1 minute. Turn down to a simmer for 20 minutes or until the veggies are tender and have shrunken. Stir occasionally. Add in the tomatoes, lime juice, parsley, salt and pepper and cook for 3 more minutes. If desired, top with chopped chives.

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