I created this soup when I was in a hurry, craved a satisfying and healthy meal, but at the same time needed some comfort and spiciness. Sounds like an impossible mission, but this Quinoa Coconut Soup turned out exactly right and has since made a regular appearance on my table.
I guess you can compare it somewhat with a laksa: a filling soup with spicy curry paste and the lovely light creaminess of coconut milk. Substitute noodles for quinoa (it works remarkably well in a soup, since quinoa adds both texture and a nutty flavor) and you’ve got this delicious aromatic soup. Use more vegetables and quinoa to turn this soup into a satisfying curry.
I always use the vegetables I have on hand; it’s a perfect way to use any leftovers you have. And you can vary with the add-ons as well. I like to add some lemongrass for instance, or a splash of lime juice instead of the fish sauce.
The soup can be easily made in advance, just reheat, add some extra water and you’re done.
Serves 1 (as a main dish)
1 tablespoon red curry paste (use more or less according to taste)
½ inch (1 cm) piece of ginger, grated
1/3 cup (80 ml) uncooked quinoa, rinsed and drained
about ½ cup (100-120 ml) coconut milk
about 2/3 cup (150 ml) hot vegetable stock
about 7 oz. (200 gr.) mixed vegetables (peas, carrot, zucchini, asparagus, cauliflower…)
2 teaspoons of Thai fish sauce
1. Heat olive oil in a pan and cook the curry paste and grated ginger for a minute (they should release their fragrances).
2. Add the uncooked quinoa and mix well with the curry paste. Add the coconut milk and the hot vegetable stock.
3. Bring everything to a boil, lower heat and add the vegetables.
4. Simmer the soup (with lid on) for 25-35 minutes, or until quinoa is cooked.
5. Add fish sauce and serve.