There are a few reasons why I love this soup recipe. For a start I’m obsessed with all things coconut at the moment. Secondly, it’s one of those dishes that you can play around with and add your own twist to. Thirdly, it’s also great for using up left over veggies as you can throw anything you’ve left over in there.
Now, the other ideal thing about this soup is that it can be a quick lunch or you can turn it in to a main meal by adding chicken, tofu and/or noodles. I served mine with just some cut up slices of chicken breast and it was both satisfying and filling.
What you’ll need.
- 1 Can of Coconut Milk
- 500ml Vegetable or chicken Stock
- 2tbsp Thai Red Curry Paste
- ½ Stalk Lemon Grass*
- About 1” Ginger*
- 1 red pepper
- Extra chilli powder to taste
- Sesame oil
Did I mention that this is really easy to make?
Slice the peppers, mushrooms and garlic and add to hot sesame oil. Fry for at least 5 minutes or until soft.
Add the lemongrass and ginger and stir.
Next add your stock, curry paste and coconut oil and stir. I like my soup to have a bit of a kick so I added some turmeric and hot chilli powder. So give it a taste and add these according to your own tastes.
Simply simmer for around 15-20 minutes and let the flavours infuse before removing the lemongrass and serving. As I mentioned earlier, you can serve with sliced chicken breast, noodles or tofu.
* I used doTERRA lemongrass and ginger for this recipe. If you do the same then you just need two drops of each oil. If you’re interested in purchasing the oil please visit http://mydoterra.com/rachaelphillips for more details.