I spent a lazy Sunday morning in bed, watching the latest episode of Iron Chef America (Morimoto vs. Pasternack in Battle Wreckfish). Apparently wreckfish is a pretty rare, enormous, disgustingly-oogly eyed fish that frequents old abandoned shipwrecks, hence the name. Anyhow, Morimoto made pho with fish noodles, and the entire day all I wanted to eat was a steaming hot bowl of soup!
As evening approached and my will to cook something up started to fade, I decided to make a curry soup that literally took 5 minutes to prepare. (Granted, I did have all the veggies and meat already cooked.)
This would be a great dish to make on a mid-week night when you’re pressed for time and want to give your leftovers a little flair. The spaghetti squash was a great noodley substitute and the red curry paste gave just the right amount of spice! This served one very hungry gal so you can adjust the quantities to your appetite.
- ½ cup full fat coconut milk
- ½ can (~7 oz) fire-roasted diced tomatoes
- 1-2 Tbsp red curry paste (more = spicier, check label for funky ingredients like sugar)
- ½ tsp powdered ginger
- Cooked spaghetti squash
- Leftover cooked veggies (I used grilled peppers, mushrooms and a handful of spinach leaves)
- Leftover cooked meat (I used sliced grilled steak)
- In a small saucepan, combine coconut milk, tomatoes, curry paste and ginger. Stir with a whisk to combine.
- Cook over medium-low heat until the mixture bubbles, about 5 minutes.
- Add cooked veggies and meat until heated through. Pour over spaghetti squash to serve.
- finished it with a dash of sriracha!