Coconut-curry soup

I am a fan of soup, always have been, always will be. Whenever I go to Panera Bread or Corner Bakery, I usually order a soup most likely in a bread bowl too. Yes, even in the summer I will order soup. But have you been inside Panera or Corner Bakery lately? It is frigid in these restaurants so ordering a soup in the heat of summer makes total sense. It is somewhat cooling down here in CA, somewhat I say because one day it will be low 70s and a few days later it is high 90s. But I see rain in this week's forecast and rain is cooler weather. Last night on a cooler day, I made this delicious coconut curry soup that I have to share with you all. I made a few changes to this recipe. The original recipe called for shredded chicken but we had some leftover pot roast and since I was using beef, I used beef stock rather than chicken stock which is in the original recipe. Feel free to use chicken or beef, the amounts of each are still the same.

To make this soup, first gather together your ingredients.

3 tablespoons Thai red curry, 2 cans (14 oz) coconut milk, 1 cup chicken stock, 1 teaspoon fish sauce, 1 red bell pepper cut into 2 inch strips, 1 cup snow peas, 1 cup frozen peas, 2 bundles vermicelli noodles, 2 cups shredded chicken, 1/2 cup sliced scallions, juice of lime, some salt.

On your stove top, turn the heat of one burner onto medium-high. In a large pot placed over the heat, add the red curry with 1/4 cup coconut milk.

Whisk the two ingredients together until smooth then add in the rest of the coconut milk, chicken stock and fish sauce.

Stir to combine. Add the red bell pepper, snow peas, frozen peas, shredded chicken and noodles.

Add a pinch of salt. Bring the soup to a boil then reduce the heat to medium to allow the noodles to cook fully about 8 minutes on a simmer. Add some lime juice and salt to taste. Serve the soup and garnish with scallions and chile pepper if wanted. 

That is it, serve, eat and enjoy!

Original recipe found here