Red Coconut Curry Soup

• Gluten free

• Produce

  • 3 tbsp Coriander, stems
  • 1 handful Coriander, fresh leaves
  • 2 Garlic cloves
  • 2 cups Iceberg lettuce
  • 1 Lemon
  • 1 Onion, medium
  • 1 Thumb size ginger

• Canned Goods

  • 3 1/2 cups Chicken stock
  • 1/2 cup Coconut milk, lite
  • 3 tbsp Red curry paste

• Condiments

  • 2 tbsp Fish sauce
  • 3 tbsp Peanut butter, reduced-fat

• Pasta & Grains

  • 100 g Rice noodles, dry

• Baking & Spices

  • 1 tsp Granulated sugar

• Oils & Vinegars

  • 1 tbsp Peanut or vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on pickledplum.com

Description

Ingredients

• 1 tbsp peanut or vegetable oil
• 2 garlic cloves, minced
• 1 thumb size ginger, peeled and minced
• 3 tbsp coriander stems, finely chopped
• 1 medium onion, finely chopped
• 3 tbsp red curry paste
• ½ tsp ground cumin
• 1 tsp granulated sugar
• 3 tbsp reduced fat peanut butter
• 2 tbsp fish sauce
• 3½ cups chicken stock
• ½ cup lite coconut milk
• 100 g dry rice noodles
• 2 cups shredded iceberg lettuce
• lemon wedges for serving
• handful fresh coriander leaves

Directions

• In a medium size pot over high heat, add oil, garlic, ginger, coriander stems and onion, and fry for 4-5 minutes, until onions are translucent.
• Add curry paste, cumin, sugar and peanut butter and stir well until well blended.
• Add fish sauce, chicken stock and coconut milk and bring to a boil. Lower to a simmer and cook uncovered for 20 minutes - or until the soup has reduced by about a third (you can cook it for an additional 10 minutes if you like a stronger broth).
• Meanwhile soak the rice noodles in hot water for 10 minutes, or according to directions on the package. Drain and set aside.
• Divide the broth among two bowls and add a slice of lemon. Add rice noodles and shredded lettuce. Top with fresh coriander leaves and serve.