Thai Coconut Curry Soup

Ingredients

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  3 ½ cup or 791g

• Curry paste

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Carrots

  Raw

  ⅔ cup grated or 73g

• Lemon grass (citronella)

  Raw

  3 cup or 200g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Limes

  Raw

  1 fruit or 67g

• Ginger root

  Raw

  2 tbsp or 12g

• Mung beans

  Mature seeds, sprouted, raw

  1 cup or 104g

• Rice noodles

  Dry

  8 oz or 227g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Soy sauce

  Made from soy (tamari)

  ⅔ tsp or 4g

Directions

1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.
2. Add the cilantro roots and sauté about 5 minutes.
3. Add the coconut juice from the first can and all the contents of the second can along with the broth, carrot, lemon grass, fish sauce and lime zest and juice. Grate the ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
4. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don't need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
5. Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

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