Honestly. If I had not mutated from soup muffle to absolute fan a couple of years ago, the fast curry coconut soup would have converted me.
To all the Souplovers out there: Porbiert this soup. Really.
You will not regret it!
Let’s talk about soup !
Are you soup lovers? I have to honestly admit that for a long time I avoided the soup bowl. Today I am sure: It was the consistency, not the taste!
I do not know about you, but for me soups have to have a proper deposit. Creamy soups without bite are simply not my case.
That’s why I developed a master tactic. Oh yeah! I just throw all the vegetables in my soups that are not on the tree at three. Still a few carrots, a zucchini and mushrooms are sleeping in the fridge? Purely with it! Oh, there’s still a bit of spinach hidden in the back? Top!
The fast curry coconut soup is the perfect candidate for it.
The quick curry coconut soup is:
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Convinced? Very well! Then I’ll tell you how you can spoil yourself with a large pot of soup happiness very quickly.
1. Soup Base
You only need a handful of ingredients for the soup base. Shallots, garlic and ginger give flavor. red curry paste and coconut milk will make your soup irresistibly creamy for color and a good dose of exoticism.
2. Pimp your Soup
My motto: Much helps a lot! Rice noodles, broccoli, spinach, peppers, carrots – your options are endless. Go wild and try your luck through the vegetable garden. The main thing, you pay attention to the cooking time of the individual ingredients.
Creamy, spicy and damn good – if you crave a quick portion of Soulfood after work, you’ll love this soup. Easy and yet filling!
Fast Curry Coconut Soup
Portions : 4
calories per serving : 140 kcal
broad rice noodles
- Roses of a broccoli
large handful of baby spinach
- Chili flakes
Rice noodles one hour soak in plenty of water before cooking.
Peel and finely chop the shallot and garlic. Peel and grate ginger.
Heat the oil in a large saucepan and fry the shallot, garlic and ginger in it for a few minutes.
Add curry paste, turmeric, salt and sugar. Stew for another one or two minutes.
Add broccoli and deglaze with coconut milk and broth. Simmer for a few minutes, add the poured rice noodles to the soup and simmer until broccoli and rice noodles are tender.
Add Baby Spinach. Season the soup with salt, pepper and chilli flakes.
Pimp your Soup:
As an insert for your soup, you can take all the vegetables that you have in finds your fridge.
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Naaaa, who am I allowed to shove a bowl of soup luck over? And: Team Creamy or Team Deposit?