Coconut Curry Soup
This soup is full of intriguing flavors and is very
flexible. Use what you have and try new ingredients to suit yourself.
Prepare ingredients:
Cook and drain a handful of spaghetti
noodles, broken into smaller pieces. Set aside in cold water.
Boil two eggs, cool, peel and cut in half. Salt lightly.
In the first bowl, prepare
1 inch piece of ginger root, thinly sliced (or ground ginger)
1 hot chili pepper, seeded and coarsely chopped
1/2 small onion, quartered and thinly sliced
In a second bowl, combine
1/2 teas. curry powder
1/2 teas. salt
1/8 teas. sugar
Prepare
5 shitake mushroom caps, sliced thinly
1 carrot, thinly sliced
4 cups of vegetable or chicken broth
1 can unsweetened coconut milk
a stick of lemon grass, or a teaspoon of lemon zest
1 handful of spinach, remove stems, julienne
1/4 cup cilantro or parsley, chopped
1/4 lb. firm tofu, cubed
or de-boned chicken, cubed,
or tofu and chicken
1 scallion, sliced
Half a lime