With my love of all types of soup I am always looking or coming up with some kind of soup during these colder months.
Every place you look you can find a veggie curry soup but last week I made this soup adding my own twist. I am not sure if anything I did would make this a true curry soup but it worked so I thought I would share it today plus it is such a fast soup to make that it is great when in a hurry.
Vegetable Curry Soup:
2 1/2 cups of Veggie Stock
1 can (unsweetened) Coconut Milk
Small punch of Bok Choy cut up in bite size pieces even the tops but divided up.
2 Small Carrots cut in bite size pieces
1 Cup of Kale cut up in small pieces
Small Purple Onion (diced but save for a garnish)
4-5 Gloves of Garlic (diced)
Fresh Ginger Root (peeled and diced)
Red Curry Paste the amount is per your taste
Turmeric, Coriander and Curry Powder to taste
Olive Oil ( about 1 Tablespoon)
1/2 pack Japanese Style Soba Noodles
In a pot pour olive oil in then add diced garlic and ginger sautéing together for a few minutes. Next add red curry paste and you dry seasonings continue to sauté a minute or two longer, next add cut up carrots, white part of the boc choy that is cut up. You will want to sauté for a few minutes before adding your veggie stock and coconut milk. After adding the liquid simmer for about 10-15 minutes or until your veggies are almost done then add chopped kale and boc choy tops for a few more minutes they will cook fast so it wont take long.
While you have your soup cooking I cooked my Soba noodles per package directions.
With your soup and noodles done place desired amount of noodles in your bowl then add your soup, top with purple onions and sriracha sauce.
