Soup season is upon us. With the weather finally starting to cool down, there is nothing better than ending the day with a bowl of homemade soup. This gluten-free coconut curry soup is brimming with flavor. The soup base is made from a mixture of sauteed ginger, garlic and Thai chile. By warming these aromatics, it opens the flavors to help create a flavorful foundation from which you can build. This particular recipe focuses on a blend of vegetables and gluten-free noodles but you can always add rotisserie chicken, fish, pork or tofu.
Coconut Curry Soup
2 tablespoons canola oil
1 thai chile, finely minced
2 tablespoons fresh ginger, finely minced
4 garlic cloves, finely minced
1 red bell pepper, chopped
1 small can bamboo shoots, drained and rinsed
2 eggplants, diced
2 1/2 teaspoons red curry paste
2 tablespoons gluten-free fish sauce
1 tablespoon brown sugar or palm sugar
3 cups vegetable stock
1 can light coconut milk
1 8 oz. package GF noodles (like rice noodles)
1/8 cup chopped scallions
2 tablespoons chopped fresh cilantro
2 tablespoons of Thai basil
salt and pepper, to taste
Step 1: heat canola oil in a large nonstick skillet over medium heat. Add chile, ginger and garlic; cook 1 minute. Add red pepper, bamboo shoots and eggplant; cook another minute. Stir in curry paste. Add fish sauce, sugar, stock and coconut milk and bring to a simmer (do not boil). Continue cooking the soup on low to allow the flavor to meld.
Step 2: Add in gluten-free noodles and cook until softened. Remove soup from heat and stir in fresh herbs and scallions. Taste and adjust seasoning as necessary. Serve hot.
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