Is it just me or did it just get super dark in the mornings all of a sudden? I wake up, I look outside, it's dark, and it's 7:00am? It feels like a prank, but sadly it's not.
These dark days make me yearn for hot, silky, creamy soup. The kind full of goodies and deliciousness. The kind of soup that makes you want a second bowl. Maybe the kind with a little heat in it, so you don't feel cold anymore. Do you know the kind I mean?
If you can't put your finger on the kind of soup I'm talking about, don't worry. I have your back. It's the kind of soup I'm sharing today - Thai Coconut Noodle Soup. It's perfect for the days you want to stay in bed, and the other days too.
Thai Coconut Noodle Soup - serves 4-6
2 cans coconut milk
1 teaspoon Thai curry paste
1 bunch of cilantro stems, finely chopped
2 cups veggie broth
1 small bunch carrots, sliced into rounds (about 1 1/2 cups)
1 teaspoon lemongrass purée, or 1 stalk of lemongrass minced
2 tablespoons fish sauce
1 inch piece of ginger, minced
2 teaspoons brown sugar
3 tabelspoons lime juice
1 block of firm tofu, cubed
2 cups bean sprouts
2 small bundles of rice noodles
1 bunch cilantro leaves, chopped
1/2 bunch green onions, minced
1. Combine coconut milk, curry paste, and cilantro stems in a large pot on the stove at medium heat. Cook for about five minutes.
2. Add veggie broth, carrots, lemongrass, fish sauce, ginger, brown sugar, snd lime juice. Stir to combine and season to taste.
3. Add tofu, bean sprouts, and rice noodles. Cook just until the rice noodles soften, about 1-2 minutes.
4. Stir in cilantro leaves and green onions. Ladle into bowls and enjoy!