Recipe: Green Curry Soup

Green Curry Soup // Serves 4

The spicy-ness of this soup is up to you. I like it with a bit of a kick, but not overwhelming. I use two kinds of peppers, two Peppercinni and two yellow hot peppers with the seeds and veins mostly intact. But the type of pepper is up to you and depends on how spicy you like things.

2 teaspoons ground coriander
3/4 teaspoon Ground cumin seeds
2 tablespoons olive oil
4 shallots, thinly sliced
4 medium garlic cloves, finely chopped

4 small chile peppers of your choice, thinly sliced 

3 leeks thinly sliced
a 1 1/2-inch piece of ginger, grated
8 scallions, trimmed, thinly sliced

freshly squeezed juice of one lime juice and its zest

6 - 7 cups good-tasting vegetable broth

a handfull of rice noodles 

Optional Additions: 

kernels from 2 ears of corn 

a couple handfuls of torn spinach, kale, or chard leaves    

a small handful of any of the following: fresh mint, fresh cilantro, fresh basil, all chopped and added just before serving               

Heat the oil in a large soup pot over medium-high heat, stir in the  spices, and toast until fragrant, barely 30 seconds. Stir in the shallots, garlic, chiles, leeks, ginger, and green onions. Stir well, then add the lime juice and zest. Cook until the shallots are soft and translucent - under 5 minutes. Stir in the broth and bring to a simmer. Simmer for a few minutes, then taste for seasoning. Depending on how salty you like it, you might add a little sea salt. But if it's too strong for your liking, you might add a little water. Just keep tasting until it's good for you. It's the base of your soup, so you want it to taste great on its own.

Then stir in the corn and the noodles. Let them heat through. Just before serving, stir in the optional ingredients, and sprinkle each serving with a big pinch of the herb mixture if you like.
You might also shave on some parmesan and serve with a couple slices of crusty french bread.