Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)

Soup Jazz Sunday: Coconut Curry Noodle Soup

Most weekends, Emily Eagan gets together with her loved ones to cook a big pot of soup and listen to music. Lucky for us, she shares the resulting recipe and playlist, Soup Jazz Sunday, with HOMEGROWN. Stay tuned for another helping!

To celebrate our favorite films on Oscar night, my boyfriend, my sister, her boyfriend and I whipped up a golden bowl of classic Thai flavors. We cooked and ate to a playlist of glamorous, Hollywood-inspired tunes. Some came straight out of our favorite flicks from 2014 and years past!

WHAT YOU’LL NEED

FOR THE SOUP

» 4 cups water

» 3 cups fresh spinach leaves

» ½ lb snow peas, trimmed and halved

» 1 8-oz package udon noodles

» 1 Tbsp canola oil

» ¼ cup shallots, thinly sliced

» 2 tsp red curry paste

» 1 ½ tsp curry powder
» ½ tsp ground turmeric

» 2 cloves garlic, minced

» 6 cups veggie broth

» 1 14-oz can light coconut milk

» about ½ pound cooked and shredded chicken (or tofu)

» ½ cup green onions, chopped

» 2 Tbsp soy sauce

» salt to taste

POSSIBLE GARNISHES

» fresh mint

» crushed red pepper flakes

» lime wedges

WHAT TO DO

Bring 4 cups of water to a boil in a medium sized pot. Add the spinach and peas to the pot and cook for 30 seconds.

Remove vegetables from the pot with a slotted spoon and transfer to a bowl. Cook the noodles until al dente, give them a drain, and add them to veggie mixture.

Heat the canola oil in a heavy-bottomed pot over medium-high heat. Toss in the shallots and spices, and sauté for about a minute, stirring constantly. Add the veggie broth to the pot and bring to a boil.