2 1/2cupsveggies (I use 2 large portabellas and 1 red bell pepper)mushrooms, bell peppers, broccoli, cucumber, carrots, peas, spinach, and green beans also work well.
1 tablespoonoil
1 clovegarlic
2teaspoonssalt
13.5oz.canned coconut milk
1-2tablespoonscurry pasteuse more or less to suit your taste.
Wash and dice portabella mushrooms and red bell peppers (or other veggies - 2 1/2 cups) into small bite-sized pieces.
Saute the mushrooms and peppers in some 1 tbsp of oil for about 2 minutes.
Add 1 clove of minced garlic and 1 tsp of salt and continue to cook for about 3 more minutes until the juices of the veggies release and they are tender.
Add 1 can of coconut milk and 1-2 tbsp of curry paste, 4 cups of water, and an additional teaspoon of salt to the soup and stir well.
Simmer over medium-low heat for another 10 minutes stirring occasionally making sure the soup does not boil.
Turn the heat to low and add 7 oz of rice noodles to the soup.
Continue to cook until the noodles are soft. - This time will vary depending on the type and size of noodles you use.
Add 1 tbsp of fresh chopped lemongrass. (optional)
Notes
Tips for a great coconut curry
Don't boil your soup. Just let it simmer to keep the flavors tasting their best.
Add the rice noodles about 10-15 minutes before you are ready to eat so they don't overcook.
Use full-fat coconut milk. The low-fat versions just don't taste as good.
Adjust the amount of salt and curry paste that you use to suit your taste.
How to make coconut curry soup in the crockpot
Turn the crockpot to high and put in the oil, veggies, and a sprinkle of salt.
Cook them on high for 20-25 minutes.
Turn down to low and add coconut milk, 5 cups of water, curry paste, salt, and lemongrass. (I add an additional cup of water to account for evaporation).
Heat on low for 3 hours.
Turn the crockpot to warm and then add the noodles 10-15 minutes before you are ready to eat.