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Recipe by:Christine Roseberry
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Curry Coconut Soup
Prep:20minTotal:20minServes:1
Ingredients
- 1thai coconut(young, the flesh and water of, about a cup of flesh and 1 1/2 cups of water)
- 1carrot(thin, cut in chunks)
- 1garlic clove(small)
- 1 1/2tspginger(galangal, if you don’t have galangal ginger, you can use 1 tsp fresh ginger)
- 2tspcurry powder
- 1/2thai chili pepper(minced, these can be quite spicy so start with less if you don’t want it spicy)
- 2Tbspgreen onion(chopped)
- 2persian cucumbers( julienned to form noodles)
- 1red bell pepper(cut into matchsticks)
- 1handfulcilantro
- 1/2cupwater(more or less to desired consistency)
- 1/2Tbsplemon juice(optional)
- 1date(medjool, pitted; optional)
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- Fill a medium size bowl with the sliced vegetables (bell pepper, cucumber noodles, and cilantro).
- Blend the rest of the ingredients in the blender. If you want warm soup blend for about 2 minutes, otherwise blend until creamy, pour over vegetables and serve room temperature. Garnish with cilantro. Enjoy!
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Ingredients
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Directions
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Notes
NOTE: I put optional for the above two ingredients because this soup really is good both ways, with and without them, however they do go together so it’s best to either use them both or leave them both out.
