You can buy curry paste and make this soup in under 15 mins or you spend some extra time in the kitchen to do it yourself (and make a big batch once you're at it anyway so that you'll have enough for later, just freeze until you need it). This soup has been on the menu plenty of times in the last couple of weeks and is great for the kind of weather we've been having in The Hague lately ️ For the paste:
Blend 2 chili peppers (without seeds or if you like it real spicy just throw the entire thing in), 6 cloves of garlic, 5cm fresh ginger, a bunch of fresh coriander (like a handful), 2 stalks (white part) of lemongrass, 1 small onion, 1 tbsp of ground coriander (ketoembar), 1 tbsp of turmeric, 2tbsp of mild or hot curry powder. Blend until you have a smooth paste.
For the filling:
Cut your veggies, we use broccoli, carrots, runner beans and red bell pepper.
To make the soup:
In a big pot, fry the paste in a tiny bit of oil. Add the veg, 500-800ml of vegetable stock and 400ml coconut milk (or cream if you want it a bit thicker). Add a bit of lemon juice and let it all simmer until the veggies are cooked but still crunchy. In the meantime prepare your rice noodles and grill some marinated tofu if you like.
Add your noodles to a bowl, add the broth and veggies, top with tofu, roasted peanuts or cashews, bean sprouts and fresh coriander.