Someone added us to the Twitter group Food Gangstas recently.
Being a Food Gangsta is a big shoe to fill. I am here today to live up to that name and give you something truly badass and well, gangsta.
Thai Coconut Curry Soup (that will rock your pretty world)
Here’s what you need gangstis (because that’s what you’re called when when you hang with gangstas)
1 cup red onion, chopped (135g)
5 garlic cloves, minced
1 heaping teaspoon ginger, peeled and diced (10g)
1 cup carrots, chopped (140g)
6 cups veggie broth (1.5 liters)
3/4 cup coconut milk (175ml)
1 tablespoon curry powder (6g)
1 stalk of lemongrass. Peel off outer most layer and use bottom third only. Cut in half.
3 cups sliced mushrooms (165g)
1 package bean thread noodles (also called cellophane noodles, bean vermicelli, glass noodles and/ or mung bean noodles. I know…)
Cilantro for garnish
Here’s how to make this bad boy
- Heat a soup pot on medium heat and add the onion, garlic and ginger and sauté for 2 minutes, adding a tablespoon of water when things start to stick and then stirring.
- Add carrots and cook for 2 additional minutes, adding a tablespoon of water when necessary.
- Add vegetable broth and simmer for 15 minutes, until carrots are soft.
- Turn down the heat and transfer 1 cup of soup into a blender along with the coconut milk and curry powder.
- Blend until everything is combined, about 30 seconds.
- Pour blended mixture back into soup pot.
- Add lemongrass and mushrooms and simmer for an additional 10 minutes.
- While soup is simmering, boil the water for the noodles.
- Drop noodles into boiling water and cook for 3 minutes, until they are soft.
- Strain the noodles and get ready to assemble!
- Place a portion of the cooked noodles in a large soup bowl.
- Ladle soup over the noodles, enough to cover the noodles completely.
- Garnish with cilantro.
Don’t serve the lemongrass, just keep it in the soup for flavor.