Coconut Curry Soup with Red Bell Peppers
I was inspired by this recipe.
I followed it 100%, tasted it, and decided it was lacking a lot of flavor. I added Garlic, Chili Powder, Curry Powder, Salt, and Tarragon. I reduced the amount of water, increased the amount of Veggie Broth and Lime.
- Brown rice noodles 1/3 box
- 1 red bell pepper, sliced
- 1 clove garlic
- 3 Tbsp Thai red curry paste
- 1 Tbsp Curry Powder
- 1 Tbsp Chili Powder
- 1 Tsp Salt
- 1 Tsp Tarragon
- 1.5 cup vegetable broth
- .5 cup water
- 1 can coconut milk
- 1 Tbsp fresh grated ginger
- 1 Tbsp lime juice
Sauté pepper & garlic over medium heat.
After a few minutes, stir in red curry paste.
Add broth, water, and coconut milk.
Heat to boiling, then reduce to simmer.
Stir in ginger, lime, tarragon, chili powder, curry powder and salt.
Simmer, covered, for at least 10 minutes. I like letting things simmer longer, I feel like it really lets the flavors come out
Prepare brown rice noodles according to package. (Boil them for about 2 – 3 minutes – careful when opening the package, it’s messy, do it over the sink!)
Place noodles in bowl. Pour soup over top.