Thai Coconut Curry Soup
1 cup chopped onion
1 cup chopped carrot
1/2 stick butter to sautee onion and carrot in
diced chicken if wanted
1 cup vermicelli broken up
1 tablespoon fresh lime juice
1 cup coconut milk
1/2 tsp curry powder
2 tsp fresh grated ginger (I used 1 tsp )
1/4-1/2 tsp red pepper flakes
1 carton of College Inn Thai coconut curry broth
1. Cook onions, carrots, ginger, curry, red pepper in a deep skillet in butter. Add noodles, broth and lime juice once veggies sauteed.
2. Bring to a boil, reduce heat and simmer for 7 minutes or until noodles are tender. Stir in coconut milk and heat through.
Recipe is on the back of the College Inn broth box.
This took 20 minutes to make and was AMAZING!!!!
4 comments:
I'm eating the leftovers of that soup from last night. I LOVE it!!!
What are the ingredients of the broth? Could I just substitute some vegetable bullion? Add a bit extra curry powder and that would do it?? Sounds good.
This is a favorite in our house too!
Okay, so I made your soup. I substituted a veggie broth (have no idea what should have been in MY broth since I couldn't read the ingredients!) and it was good enough that my family wants me to make it again, and SOON!! Thanks for posting the recipe.
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