I'm all about "Sunday Soups". There's something deeply satisfying and comforting about digging into a hot bowl of nutritious, brothy goodness, winding down the weekend and re-setting for the week ahead. And I'll admit, it's often consumed on the sofa whilst enjoying some show I'm highly addicted to. Yes, I know - mindless munching in front of the TV is a no no, but sometimes my dear friends, it's allowed. This was my meal this past Sunday, but make no mistake, it's delicious any day of the week!
This soup is a take on Khao Soi, a Burmese inspired dish that is popular in Northern Thailand and Laos. Traditionally it's served with boiled egg noodles along with some fried ones on top, but you'll also find it with rice noodles - similar to a Vietnamese Pho. There is no doubt that making your own paste would likely yield a punchier soup, however, if you have quality curry pastes, you can certainly get away with using those. And that is exactly what I have done here.
Lastly, you typically won't find a ton of vegetables is this soup, but I have added them for 2 reasons. I adore sweet potato in soups and I also enjoy vegetables in my meals! Increasing the consumption of nutrients is a good thing. Feel free to add your veg of choice but this is a pretty great combo right here.
*serves 2 / 3
3 tbs curry paste (I mix red and yellow - but you could use either alone)
2 tbs curry powder
1/2 tbs turmeric
2 cloves garlic
1/2 tbs soy sauce
1 can coconut milk
1 carton broth (approx 900ml)
3 green onions
a few sprigs of basil
3-4 keffir lime leaves (optional - as in, don't skip making this soup because you don't have them)
1/2 sweet potato, peeled and cubed
1/2 head cauliflower, chopped
1/2 red pepper
1 chicken breast, thinly sliced (optional)
1 onion, sliced into thin half moons
1/2 package vermicelli noodles, cooked as per instructions on box
Heat some ghee or oil in a heavy bottomed pot. Add the onions and allow to fry for a few minutes, then add the curry paste and garlic and stir until fragrant. Add the curry powder and turmeric and stir to incorporate. Add the broth, coconut milk and soy sauce - heat until almost boiling then add the sweet potatoes and chicken if using. Allow to simmer gently for about 10 minutes. The add the cauliflower and simmer for another 10 mins. Add the red peppers and give them a few minutes to heat through. Season to taste - you may need a bit more soy. Divide the noodles into large soup bowls and ladle broth and veggies over. Add a sprinkle of chopped green onion, and a few sprigs of basil.