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Curried Coconut Soup

Vegetable cooking spray
1-tbsp minced garlic
4-tbsp curry powder
3 ½-cups vegetable stock
3-cups coconut milk
2-tbsp minced gingerroot
2/3-cup sliced green onions
1/3-cup sliced onion
1-tbsp minced parsley
1-tbsp grated lime rind
1-tsp Oriental chili paste
¼-cup limejuice
¼-cup minced cilantro
Salt & white pepper to taste
½-8oz package rice stick noodles
Cold water
4-quarts boiling water

Spray large saucepan with cooking spray
Heat over medium heat until hot
Sauté garlic for 1 minute
Stir in curry powder and cook, stirring for 30 seconds
Add vegetable stock, coconut milk, gingerroot, onions, parsley, lime rind and chili paste
Heat to a boil; reduce heat and simmer, covered, for 15 minutes
Stir in limejuice and cilantro
Season with salt & pepper to taste
Simmer 5 minutes longer
Place noodles in large bowl
Pour cold water over noodles to cover
Let stand until noodles are separate and soft, about 5 minutes; drain
Stir noodles into boiling water
Reduce heat and simmer, uncovered, until tender, about 5 minutes; drain
Add noodles into soup bowls; ladle soup over noodles

Makes 6 servings