I created this soup when I was in a hurry, craved a satisfying and healthy meal, but at the same time needed some comfort and spiciness. Sounds like an impossible mission, but this soup turned out exactly right and has since made a regular appearance on my table.
I guess you can compare it somewhat with a laksa: a filling soup with spicy curry paste and the lovely light creaminess of coconut milk. Substitute noodles for quinoa (it works remarkably well in a soup, since quinoa adds both texture and a nutty flavor) and you’ve got this delicious aromatic soup.
I always use the vegetables I have on hand; it’s a perfect way to use any leftovers you have. And you can vary with the add-ons as well. I like to add some lemongrass for instance, or a splash of lime juice instead of the fish sauce.
The soup can be easily made in advance, just reheat, add some extra water and you’re done.
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