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Author Topic: Thai Coconut Curry Soup (Vegetarian)  (Read 1401 times)

Offline druvisk650

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Thai Coconut Curry Soup (Vegetarian)
« on: September 18, 2015, 10:23:25 PM »
Thai Coconut Curry Soup (Vegetarian)
2 Tablespoons Coconut Oil
2 Red bell peppers (diced)
2 Green bell peppers (diced)
1 large or two medium sized onion (diced)
1 head of garlic (diced)
1 ounce fresh ginger (minced)
2 carrots (diced)
2 stalks of celery
4 cups of water
1 12ounce can of Coconut Milk
Cilantro, Sambal (chili paste), serrano or jalapeno peppers (sliced)
1 pack of Vermicelli or rice stick noodles
Cut all vegetables to size and set aside. Heat a large soup pot over med-high heat for three minutes. Add oil, then all veggies except for garlic. Sauté, stirring occasionally, until veggies become slightly tender or onions become translucent (about ten minutes). In a separate small pot bring the water and noodles to a boil for 3-5 minutes until noodles are limp or become soft. Strain noodles and save water for later. Reduce heat on soup pot to medium, add garlic and cook for another five minutes. Add water and coconut milk and bring to a simmer.
To serve:
Place a layer of noodles in bowl, add soup mixture and add garish to preferred taste.
ENJOY!!!   ;D