Coconut Curry Soup

By Chef Jason from EatsnBeets

Soups are a versatile way to ensure that you use up those produce items that might be overstaying their welcome in your fridge or pantry. I personally love this soup because it’s a quick, easy, and intensely flavorful combination of tangy, creamy, spicy, and just the right amount of fishy. Store bought tom yum paste is a game-changer for this recipe—it provides complex flavor without hours of simmering.

Ingredients

For the soup base:

• Garlic, sliced

• Fresh ginger, grated

• Onion, diced

• Ground lemongrass

• White pepper

• Salt

• Galangal

• Turmeric

• Avocado oil

• Tom Yum paste

• Rice vinegar

• Fish sauce

• Water

• Coconut milk

For the add-ins:

• Fresh Thai basil

• Green bell pepper

• Red carmen peppers (or red bell pepper)

• Jalapeño, sliced

• Frozen squid

• Frozen shrimp

• Frozen scallops

• Frozen mussels

• Fresh tomatoes, diced

• Fresh lime juice

For serving:

• Handmade noodles (check out the handmade ramen episode) or store-bought ramen/rice noodles

Instructions

Make the soup base:

1. Sauté aromatics: In a pot with avocado oil over medium heat, sauté sliced garlic, grated ginger, diced onion, ground lemongrass, white pepper, salt, galangal, and plenty of turmeric until fragrant.

2. Add Tom Yum paste: Stir in Tom Yum paste—an instant head start to flavor and a shortcut that’s worth paying for when you don’t have time to simmer for hours.

3. Add liquids: Pour in a few splashes of rice vinegar and fish sauce. Add water and coconut milk to make it creamy and rich.

Add vegetables and seafood:

4. Add vegetables: Stir in Thai basil, green bell pepper, red carmen peppers, and sliced jalapeño.

5. Add frozen seafood: Over low heat, add frozen squid, shrimp, scallops, and mussels. Let simmer gently until the seafood is cooked through (about 5-8 minutes).

6. Finish: Add a handful of fresh diced tomatoes from the garden and a squeeze of lime juice. The soup is done.

Prepare noodles:

7. Cook noodles: Quickly drop handmade noodles (or store-bought noodles) into boiling water and cook until done. Drain.

Serve:

8. Assemble bowls: Place noodles in bowls and ladle the hot coconut curry soup over top. Serve immediately.