Coconut Curry Soup
🎼 because it’s all about that base, bout that base, no trouble. 🍲
Seriously. This curry soup is so easy to make- it takes no time, and is no trouble to make! We’re focusing on the soup base on this one because you can really use whatever vegetable or protein you have on hand.
What you need:
3 cans coconut cream (or two coconut milk and one cream)
1 tbl Maceo Spice All Season + 1 tbl for Vegetables
2 tbl tomato paste concentrate
1 tsp sugar
2 tbl Sambal Olek Chili Paste
1 tbl Weichuan chili oil
1 fresh jalapeño, sliced (or Serrano if you like it hot)
White Rice
Assorted Vegetables
Garnish with S&B Crunchy Garlic in Chili Oil
Directions:
Assemble Vegetables to be roasted on a baking pan. Season generously with Maceo All Season and add about 1/2 cup water to pan. Place in 375º oven for about 30-45 minutes, or until desired roast texture. I like mine a little browned, so I tend to go the longer end.
While those are cooking, combine coconut milk, cream, curry, 1 tbl all season, Chili paste, and tomato paste and whisk well over a medium heat. Be sure to only let this get to a simmer. Once it starts to simmer, add sugar and chili oil and whisk together.
Remove from heat and serve over vegetables and rice. Top with Crunchy Garlic Chili Oil and fresh jalapeño.
