|I love soup with just a little heat to warm me through on cold days..and my curry-coconut soup fits the bill. It’s light and flavorful, but satisfying. I don’t always include the brown rice – and it’s equally delicious with or without. Make it your own – add a different grain or vegetables, use more or less curry paste, whatever suits your tastes.The first time I made this soup, I didn’t intend to include coconut milk. But after I added in the curry paste, the broth was just calling out for something else. I had often seen curry recipes including coconut, so I decided to give it a try. Unwilling to compromise the entire pot of soup, I ladled out a small portion, added a little coconut milk and gave it a taste. Heaven.
Red curry paste is available in almost any grocery store’s Asian section – especially Thai Kitchen brand, which is what I use. Imagine brand “no-chicken” broth works best for this recipe – I have tried traditional vegetable stock, but it just doesn’t mesh as well with the other flavors. if you can’t find light coconut milk, you can use regular, but it has a lot more fat. If you want to saute the vegetables in some type of oil, I recommend Earth Balance coconut spread. You’re using coconut flavor anyway and it’s a healthier oil than some others.
1 carton “no chicken” broth
Prepare your brown rice and set aside. Pour stock into pot over medium heat and add the minced ginger.
In a skillet, saute the carrot, celery, onion and mushrooms until tender.
Add cooked vegetables to the stock and then add the rice. Season with garlic powder and dried basil.
After simmering for a few minutes, remove 1/2 cup of stock and whisk in the 2 teaspoons of curry paste. Return curry/stock mixture to the pot.
Add coconut milk and stir. Season with salt/pepper to taste.