I love soup. All kinds of soup, I don’t discriminate. In the fall, I like to make creamy, puréed vegetable soups. Asparagus cooked and blended with leeks with a dollop of goat cheese and croutons for garnish is one of our staple fall meals. One of my husband’s favorite soups that I like to make in the winter is Baked Potato Soup. Now that summer is here (finally!), I still can’t resist making soups. And thanks to Minnesota weather, we still have some cooler days ahead and that means more days for me to enjoy soup!
With some soups, it can be difficult to cultivate a complex flavor profile without having all day to allow the soup to simmer. This is not one of those soups. Thanks to fresh, flavorful ingredients, you get instant flavor, making this soup a perfect weeknight meal: simple, healthy and satisfying.
Coconut Curry Soup (inspired by Martha Stewart Everyday Food Great Food Fast)
- 1 1/2 Tbsp ginger, peeled and minced
- 5 cloves garlic, crushed
- 4 large carrots, thinly sliced (matchstick-length)
- 1 red pepper, thinly sliced
- 4 cups chicken broth
- 1 (14.5 oz.) can light coconut milk
- 2 tsp red curry paste (more or less to taste)
- 1 tsp kosher salt
- 2 Tbsp cornstarch
- 1/2 cup water
- 1/2 pound whole wheat spaghetti
- 1/2 pound medium to large raw shrimp, peeled and deveined
- 1 jalepeño, thinly sliced
- 3 green onions, thinly sliced
- 1 lime
- In large pot or enamel roaster, heat 1/4 cup chicken stock over medium heat.
- Add ginger and garlic and cook until fragrant, about 1 minute.
- Add 1/4 cup more chicken broth, carrots, peppers and any other raw vegetables you care to add to the soup (broccoli and snap peas work well). Cook vegetables 3-4 minutes, stirring occasionally.
- In a small bowl, stir cornstarch into water until dissolved.
- Add remaining chicken broth, coconut milk, curry paste (more or less depending how spicy you like your soup) and cornstarch/water mixture to pot and stir. Bring to a boil.
- Add pasta noodles and cook until al denté, 4-5 minutes. Reduce heat to medium.
- Add raw shrimp and cook until opaque, about 2 minutes.
- Add juice of 1 lime
- Serve garnished with jalepeño, lime wedges, cilantro and green onions