Welcome to week numero dos of #SoupSeries.  Today I’m taking you on a culinary journey to Asia.  This is a satisfying and tantalizing dish that will please the masses.  Sweet corn balances out the robust spices and it is all rounded off with creamy coconut milk.  Mmmm!!?

The inspiration behind this soup actually came from a soup that I had purchased from Costco by Happy Planet, and surprise-surprise, I wanted to see if I could make it myself…..I know….I’ve got a problem..lol?

Anyways, the secret ingredient that I found for this recipe is this itty-bitty jar of “Red Curry Paste” that you can get in the Asian section of your local grocery store.  Don’t be fooled by the size of this jar.  It packs quite the punch!!!  Even though it’s a small jar, a little bit goes a long way.  I can easily make 2-3 batches of this soup from just the 1 jar so you are really getting a bang for your buck!

I start off by melting 2 tablespoons of coconut oil in a large non-stick pan over medium-high heat and add some broccoli florets and sear them for a few minutes.  To that I add 2 tablespoons of the red curry paste and dissolve it by stirring it around with the broccoli.

I then add in the rest of my veggies.  I use a combination of fresh and frozen depending on what I have on hand. Make sure that you have everything pre-chopped and ready to go so that you can get a quick sear on everything. You are going to add your carrots and mushrooms and coat them in the curry paste.
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After that, add 1 can of coconut milk and allow it to bubble for a few minutes.  Since my family likes to eat food that is slightly on the spicier side, I add a few squirts of Sriracha and some frozen sweet corn to balance everything out.  Let everything cook over medium heat for 5-7 minutes and adjust the seasoning if needed.  You don’t want to let the soup bubble for more than a few minutes because you still want the veggies to have a bit of crunch to them.  No one likes soggy veggies floating around in their soup!?

To serve this up, I place half of my dried rice noodles in the bottom of my bowl and then pour the soup over it.  The heat from the soup will cook the rice noodles within a few minutes.  You could also re-hydrate the noodles in some water and then add them to the soup.  I recommend that you don’t put the noodles into the actual soup pan because it will soak up all of the liquid and you will be left with a hot mess!  Trust me, I made that mistake once!

And there you have it!  In less than 20 minutes you have this simple, delicious and extremely flavourful soup!  I finish it off with a spritz of lime and a sprinkle of coriander.  You could also add some raw bean sprouts for some extra crunch if you wanted.

I hope you enjoyed recipe #2 of my #SoupSeries.  Like always, let me know your thoughts down below and don’t forget to tag me in your own soup creations.  The temperature is supposed to be dropping this week so I’m looking forward to get my paws on some new recipe ideas!?

Until next time!

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