Thai Coconut Curry Soup

Welcome back, loyal readers! Yesterday was my first day of work at the brewery! It was great, easy and I can't wait to go back today and tomorrow! Being a "working lady" is wonderful, I feel a sense of independence I've been missing and being out of the house to make money rather than spend it is pretty cool too.

To celebrate my first day, Nate and I moseyed over to Santa Fe Brewing Beer Hall at HQ for some brews! This isn't going to be a full review but just an honorable mention, the Beer Hall at HQ is a new 6000 sq ft multi-level space with plenty of patio seating, gorgeous views of the mountains and desert-scape and fantastic beers since 1988. In addition to the tasty beers, we ate at the food truck parked out front - El Sabor Tapas Y Masss! The food truck was incredible - we split patatas bravas (roasted potatoes in garlic and sriracha sauce), a fried avocado with pico de gallo and yogurt sauce, grilled artichokes with capers and parmesan cheese, and the most delectable fish tacos I think I've ever eaten. Everything was utterly delicious and the 4 dishes were more than enough for Nate and I to feel full.

Now onto the recipe I promised, Thai Coconut Curry Soup!

Thai Coconut Curry Soup

Thai Coconut Curry Soup with Pickled Veggies and Fresh Cilantro

2 Tbsp Olive Oil
3 Cloves Garlic, minced
1 Inch Fresh Ginger, grated
2 Tbsp Green Curry Paste
4 C Vegetable Broth, divided
1 Can Full Fat Coconut Milk
1/2 C Creamy Peanut Butter
2 Tbsp Soy Sauce
2 Tbsp Maple Syrup
1-2 Tbsp Sriracha Sauce (optional, add more or less depending on how you feel about spice)
Juice of 2 Limes
2 Packets of Ramen Noodles (any flavor - you aren't using the included flavor packet)
8 oz Button Mushrooms, stems removed and thinly sliced
1/2 C Fresh Cilantro, chopped for serving
Assorted Pickled Vegetables, for serving
Lime Wedges, for serving

Heat oil in large stockpot over medium-low heat. Add garlic and ginger and saute for 1-2 minutes until fragrant. Stir in curry paste and cook for 1 more minute.

Stir in 3 cups of vegetable broth and can of coconut milk. Reduce heat to low and simmer for 5 minutes.

While simmering, combine remaining 1 C of vegetable broth with 1/2 C of peanut butter and stir until the peanut butter is fully incorporated. Add to simmering pot and allow to simmer for 5 minutes.

Add soy sauce, maple syrup, sriracha sauce and lime juice to the stock pot and allow to simmer for 5 minutes. Toss in the dry noodles and thinly sliced mushrooms and simmer for 5 more minutes and ta da! You have a creamy and fresh soup! Remove from heat and serve immediately.

Top with fresh cilantro, pickled veggies and a squeeze of lime right before serving. The cilantro really makes this dish pop. I can't fully explain it but the cilantro gives the other flavors of in the soup the push over the flavor cliff - just trust me on this one. And the pickled veggies (I had radishes, carrots, pickles and jalapenos in the fridge) give the creamy soup a great acidic balance.

Despite it being summertime and therefore extremely hot, the soup is light enough to eat without feeling uncomfortable - in fact I'm finishing it off today for lunch and the high here is 84!

Well I'm off to workout, work and then home to make some tasty Black Bean Burgers and relax! Have a great weekend, and Happy Father's Day to any dad readers I may have!