So last week, I promised y’all this experience. During the week I had been perusing a favorite site, “Tastespotting”, and they had a recipe for Thai Curry Soup, which looked really tasty. The recipe called for Thai Red Curry paste. However, having had a BAD experience with this, and knowing how easily you can get too much (besides, I didn’t have any at home!), I opted to make this more of an Indian curry type soup.
In addition, the recipe called for just chopping the red peppers up, but I recently had lunch at a local Indian restaurant called “Copper” and they had served a red pepper coconut milk soup that was phenomenal. So I blended the peppers up and then added them to the soup. The recipe also called for basil, which, can you believe this, the store didn’t have!!! Fennel is abundantly available here and it has become a staple of our fresh herb supply now. I substituted the fennel for the basil and I don’t think the soup suffered for it at all (I sure didn’t). One thing I didn’t think about adding until later is canned baby corn – next time!
For some time saving, the grocery stores have started carrying firm tofu that is already cubed. This is a new favorite in my cooking arsenal, since I can just open it, drain it and use it. Also, the recipe calls for roasting the bell pepper first, but you can just blend it up and then simmer the soup a little longer.
It did end up being very tasty, and the leftovers are going to be turned into an actual curry (with some thickening!) and used on rice later this week. So here it is!
Red Pepper Curry Soup
1 red bell pepper
1 6″ stalk of fennel, split, then diced
1 cup green beans, bite size pieces
1 pkg sliced baby portabellas
1 pkg firm or extra firm tofu, drained and cubed
2 cups vegetable broth
1 – 13.5 oz can lite coconut milk
1 TBS olive oil
1/2 tsp dry mustard powder
3/4 tsp coriander
1 tsp. cardamom
2 tsp curry powder
1 tsp salt (or to taste)
white pepper to taste (I used a generous pinch)
Remove the stem and seeds from the red pepper and cut into large chunks. In a dry, non-stick pan, “roast” the peppers over high heat until they start to blister and blacken, on each side. Add 1 cup of the vegetable broth and simmer just until they start to soften. Pour peppers and stock into blender and blend until smooth.
In your soup pot, put the olive oil, fennel, green beans and salt. Saute on medium-high or high heat for about 2 minutes, then add the mushrooms. Continue sauteing until the mushrooms start to soften and darken. Add remaining 1 cup of broth, red pepper puree, seasoning, coconut milk and tofu. Simmer for at least 10 minutes.
Live Well, this week.