Coconut Curry Instant Soup
Ingredients
The Soup:
-
2 tbsp coconut milk
-
1 tbsp red curry paste
-
1 tbsp peanut butter
-
2 tsp fish sauce
-
½ tsp ginger, peeled and freshly grated
-
1 tsp brown sugar
-
1 tsp vegetable base
-
½ cup cubed tofu or cooked shrimp or chicken(optional)
-
1 cup rice vermicelli noodles
-
1 tbsp cilantro, chopped
-
1 green onion, finely diced
-
½ lime, juiced
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Total Time: 15 Minutes
Yields: 1 Serving
Directions
1. The hot water just HEATS the soup it doesn’t cook it. So, it is important that anything that needs to be cooked like chicken or shrimp or hard veggies, are cooked before.
2. You can use any kind of noodles in these cups but noodles that require cooking (like traditional pasta or ramen noodles)should be cooked to al dente before being added. The best options are truly instant noodles like rice vermicelli. You can also try kelp noodles or shirataki noodles. Cooked quinoa, cooked rice and cooked beans are also great options.
3. The type of soup base you use is important. I recommend paste soup base as opposed to powdered. Better ThanBouillon is the brand that I used.
4. As with salads in a jar, when you’re stacking your cups, be sure to put the wet ingredients on the bottom, followed by the heartiest ingredients, and then the more delicate ingredients on the top.
5. Keep in mind that different ingredients have different shelf lives. Anything with cooked chicken or seafood should be eaten within a day or two. Veggie soups will last longer. All of the soups should be refrigerated until they are eaten. **Caution: Let your jar sit out of the fridge for 10 or 15 minutes before adding your hot water to prevent it from cracking.
Credit: The Domestic Geek
