As the weather has started changing, it seems everyone I know is coming down with a cold. I got a nasty one awhile back, and all I wanted was a hot bowl of soup. I scoured the pantry for some on hand ingredients to throw together, and I came up with a hot, spicy and delicious soup.
Green Curry Noodle Soup
- 2 cans coconut milk
- 2 large Japanese eggplant
- 1 tbs peanut oil
- 1 large sweet potato
- 2 jalapeno
- 2 banana pepper
- 1 habanero pepper (optional)
- 1 large yellow onion
- 1 (10 oz) bag frozen kale
- 1 (10 oz) bag frozen broccoli
- 2 tbs green curry paste
- 1 tsp salt
- 1 tbs brown sugar or maple syrup
- 3 cloves garlic
- sriracha (for topping)
- sesame seeds (for topping)
- 1 - 2 cups water or vegetable stock
- 1 bunch soba noodles
- Dice the onion, sweet potato, and eggplant into small cubes.
- Slice all peppers paper thin and set aside.
- Dice garlic into thin pieces and set aside.
- In a large soup pot, heat pot on medium high heat.
- Add peanut oil and heat for 1 minute.
- Add onion and garlic and saute for 5 minutes.
- Add eggplant and peppers and saute for 10 minutes on medium heat.
- Add coconut milk and sweet potato and bring to boil.
- Add salt.
- Reduce to a simmer and cook for 20 minutes.
- Add frozen kale and broccoli and stir in.
- Cook veggies in pot for 5 minutes.
- Add in curry paste and sugar. Adjust with water or stock if too thick.
- Add in soba noodles at end, per package cook time.
- Dish into a bowl and cover with sriracha and sesame seeds.
This soup is spicy, sweet, and savory. It is filling and will stick with you.
Do you love soup when you are sick? Do you cook with habaneros often?