Coconut Curry Soup

I apologize for no pictures this time. This is the second time we've made this soup, and we really enjoy it. This recipe is quite flexible and hard to mess up. We didn't follow an actual recipe this time, and I could eat it all!

We took some red curry paste and heated it in some oil to "wake it up". In went some chopped onion and mushrooms. Let them hang out a little. Since we weren't following the recipe, I started to throw vegetables into the pot. I had some broccoli, so I threw the stem parts in since they take longer to cook and the lemon grass. When the onions softened, we added two cans of coconut milk and about two cups of chicken stock. Then we added some chopped peppers, the broccoli tops, and some left over cooked chicken.

When the broth is heated, add some vermacelli and push it down so it is covered. When they are soft and the soup is hot, the dish is ready! Fill your bowl and enjoy!

Here is a rundown of what I used:
Onion
Mushroom
Red curry paste
Broccoli
Peppers
Cooked chicken
Brown rice vermacelli
Coconut milk
Chicken stock
Lemon grass

In the past, we used sugar snap peas, cauliflower, peas, and I imagine something different. A good tip is to "bruise" the lemon grass with the back of your knife to help release the flavour. If you prepare all of your vegetables and chicken, this soup doesn't take long to make. This is a recipe that can easily be made vegetarian or vegan.

Don't be afraid to try new things, you could be pleasantly surprised!

Lisa