Though we’re well into spring, spring doesn’t just mean sunshine and flowers. Spring means rain and lots of it and unlike the sunny days the rainy ones are often unpleasantly chilly.
Luckily, cold rainy days are the perfect time to indulge in a warming spicy soup like this one.
This soup is creamy, spicy, and extremely quick to prepare.
Here’s How You Do It
Difficulty Level: Easy
Prep and Cook Time: 15- 20 Minutes
Serves 2 to 4
1 Can of Coconut Milk
1 ¾ Cups of Vegetable or Chicken Stock – Store bought or instant is fine
3 Tablespoons of Red Curry Paste – You can get this stuff in Asian markets and in the Asian foods’ section of major grocery stores.
¼ Teaspoon of Green Curry Paste
2 Teaspoons of Thai Fish Sauce
¼ Cup Frozen Chopped Spinach, Thawed – Some brands have frozen spinach in cubes to allow for portion control. If this is the kind you get, two cubes will do the job.
Salt – To Taste
3 White fish fillets, cubed – If you use frozen, thaw them out
½ Pack of Rice Noodles
1 Medium Sized Pot
1 Wooden Spoon
1 Knife and Cutting Board
1 Heat Proof Mixing Bowl
Regular Bowls (with which to serve the soup)
Soak the rice noodles in hot water and start your soup.
Dump the coconut milk into the pot and whisk in the curry pastes. The red curry paste, which is more chili based, will provide heat and flavor, the green curry paste, which has more lemon grass and cilantro in it, will add a cooling element.
Bring it to a boil on high heat and add the fish sauce and stock.
Whisk everything together and dump in the spinach.
Stir to combine and then dump in the fish, simmering until the fish is opaque and flakes when pressed with a wooden spoon. The time it takes will depend on the thickness of the fillets, but it will probably take 3 to 5 minutes.
Taste the soup and adjust the salt for your taste.
Drain the rice noodles and put some in the bottom of each bowl.
Ladle the soup over the noodles and serve!
-Samantha R. Gold
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