Coconut Veggie Curry Soup

  • 1 can coconut milk(unsweetened)
  • 4 cloves of garlic minced
  • thumb size piece of ginger(peeled & minced)
  • 4 anchovie fillets(Trader Joe’s or whatever)
  • 2 TBS coconut oil
  • 4-5 kaffir lime leaves
  • 2 stalks lemongrass
  • curry powder( dry, whatever you like the smell of)
  • 1 Thai chili( more if you like REALLY spicy, 1 has a bite)
  • 8 cups water
  • salt and pepper to taste
  • veggies, your choice

In a large stock pot add coconut oil to pan to melt then add anchovies and let get soft and melted.  Add minced chili, garlic, ginger and chopped yellow onion.  Let cook down and soften on med low heat about 3-5 minutes.  Add a heaping TBS full of curry powder, the one I use is a Madras Curry.  My Auntie who is Chinese but from Fiji gave it to me, there curry Indian curry which is golden in color and so yummy.  I just had to smell it and I knew it was the one!  Cook that for a minute or so to let all the flavors combine and infuse into the veggie mixture.  Add 8 cups of water.  You can begin adding veggies now, my curry soup has butternut squash, zucchini, red pepper, asparagus, sliced onion and Japanese eggplant.  You can add seafood or any protein, but I ate mine vegetarian tonight.  I was thinking of getting some clams and steaming them in some of the broth!  I may just bring that out this weekend!

2 thoughts on ““Coconut Veggie Curry Soup”

    • Jessica Post author

      Hope you enjoy it, the coconut milk makes it really rich, I’ve added sole or catfish before and I just know scallops or shrimp would be great too. For anyone not into seafood, chicken would be really great in here as well!

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