Roasted Broccoli Thai Soup
2 medium stalks of broccolin chopped 1/2 of a large red onion,
chopped
2 large red sweet bell peppers, chopped 1 Tbsp. minced ginger root
1 tsp. minced garlic
Peanut oil
8 cups vegetable broth 1
can coconut milk
2 Tbsp. soy sauce 2
Tbsp. red curry paste
1/2 package rice noodles. 2 tsp. Siracha sauce or 1/2 tsp hot pepper
Juice from 1 lime 1 cup chopped cilantro (basically 1 bunch)
* Preheat oven to 425°F.
* Wash and chop broccoli. I like to peel and use part of
the stems too. Put broccoli and one Tbsp. oil into mixing bowl and toss to
coat. Place on small shallow baking pan to roast. As the broccoli starts
roasting chop both the onion and bell
pepper separately with 1 teaspoon of oil each putting each on one half of
another shallow roasting pan. Roast veggies approx 10 minutes, take them out
and stir then put them back into the oven for approx. 10 min. You just want to
roast the veggies on at least one side. When finished roasting just set aside for a few minutes.
* Next, heat large soup pot over medium high heat. Place
approx. 2 teaspoons of oil into the pot and sauté garlic and ginger root for
about 3 minutes. Add the curry paste for
about 30 seconds more, then stir in the vegetable broth.
* Reduce heat to medium, add coconut milk, vegetables,
soy sauce, Siracha sauce, and lime juice. Add noodles (uncooked) Add chopped cilantro. Heat around 10 min until noodles are done. Serve hot.
