Monday, June 11, 2012

Coconut Curry Soup with Rice Noodles (Dairy and Gluten Free)

It may not be soup weather but this one I couldn't resist making.  I love curry and coconut mixed together and had some rice noodles on hand.  So make sure you let your spices cook dry for a few minutes before you add the liquid to bring out their flavours.  I didn't make this too spicy as  I was feeding it to the girls but do add more garam marsala and cayenne if you like some heat.
Enjoy, no matter the weather.

Ingredients (3-4 servings)

  • 1/2 tablespoon olive oil
  • 2 cloves garlic
  • 1/2 teaspoon garam marsala
  • 1 teaspoon curry powder
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ginger
  • 1/4 teaspoon sea salt
  • 1/4 cup tomato purée
  • 1 chopped sweet bell pepper
  • 1 carrot peeled and sliced
  • 1/4 cup chopped fresh basil plus extra for garnish
  • 1 1/2 cup coconut cream
  • 2 1/4 cups water
  • 1/3-1/2 (approximately 200 g)of a 1 pound bag of rice noodles

  1. In a medium size pot heat oil.  Add garlic and spices and cook for 2-3 minutes until fragrant.
  2. Add tomato purée, peppers and carrots.  Stir and cook for another minute.
  3. Add basil, coconut cream and water.  Bring to a boil and cook for 5 minutes.
  4. Add rice noodles and cook for another 5-7 minutes.
  5. Pour into bowls and add extra basil for garnish.

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