The Ultimate Coconut Curry Soup
 
 
The lemongrass and thai basil really add another level of beautiful flavor into this coconut curry soup, so make sure not to leave them out! This is an incredibly healthy and flavorful recipe, sure to be your new favorite!
Ingredients
For the Curry Sauce:
  • 1 tbsp. sesame oil
  • 1 stalk of lemongrass, minced
  • 2 shallots, minced
  • 2-3 tbsp. fresh ginger, diced
  • 2 tbsp. red curry paste
  • 2 14 oz cans coconut milk (I do one full fat and one lowfat can)
  • ¼ cup vegetable stock
  • 1 tbsp. white sugar
  • 1 tbsp. hot chili paste (I use kimchee base chili paste)
  • 2 tbsp. fish sauce
  • 2 tbsp. los sodium soy sauce
For the soup:
  • 1 package of zero calorie yam or tofu noodles, rinsed and drained
  • 1 package of enoki mushrooms
  • 1 package of bunapi mushrooms
  • 1 tbsp. sesame oil
  • 1 tbsp. red curry paste
  • 1 tbsp. low sodium soy sauce
  • 1 tbsp. fish sauce
  • half an onion, minced
  • 1 zucchini, spiralized
  • 3 carrots, cut into thin strips or spiralized
  • 3 packages of bamboo shoots, cut into thin strips
  • thai basil, chiffonade for serving
Instructions
  1. Heat sesame oil in a large sauce pan. Saute shallots, lemongrass, and ginger for about 4-5 minutes. Next, add in the curry paste, stir, and cook for another minute. Add in the coconut milk, stock, sugar, chili paste, fish sauce, and soy sauce.
  2. Bring the soup base to a boil, and then simmer for about 15 minutes while you complete the next step.
  3. In a frying pan, heat the sesame oil. Add in all the rest of the ingredients and stir fry for about 5-7 minutes, until the veggies soften.
  4. Then, once they are al dente, combine into the soup and add the yam noodles. Stir and simmer together for about 5 minutes. Top with thai basil and serve!
Recipe by A Tasty Mess at https://atastymess.com/the-ultimate-coconut-curry-soup/