Curry Soup with Udon and Vegetables

One thing I love about working in the downtown area of San Francisco is the Farmer’s Market held every Wednesday at the UN Plaza.  For some reason, the sun always comes out in time for lunch.  It’s like the sun knows there’s plenty of yummy food at the market and somehow encourages people to come out and eat!

The Farmer’s Market has expanded quite a bit since I started working in downtown.  Just to name a few things, one can find goodies such as bay area honey, which is supposed to help with allergies, Belgium waffles, rotisserie chicken, and herbs still in a pot that can be planted in your garden.

Since I’ve gone back to work on Wednesdays, I’ve been reminded on how much I love the Farmer’s market.  Maybe it’s something about a place that brings all types of people together, the colors of the seasonal fruits and vegetables, or the wonderful smells as you walk past each food stand.  One thing I love about the summertime is the huge tables of cherries and peaches!  I can rarely walk past without wanting to buy a bunch to snack on during my afternoon break.

The bright colors of all the fruits and vegetables inspired me to make some very yellow curry with a bunch of veggies!  Curry is one of my favorite spices as it is very easy to cook with and adds such a wonderful flavor without even trying.  Of course coconut milk is the perfect pairing with it!

Curry Soup with Udon and Vegetables

Broth:

1 Tbsp. oil

1 clove garlic, minced

1 small onion, sliced

4 C. low sodium chicken broth

1 can light coconut milk

1 Tbsp. curry

1 tsp. dried lemongrass

1 tsp. dried chili flakes (optional)

1 tsp. fish sauce

Eggplant:

2 Tbsp. oil

2 japanese eggplants, diced into bite size chunks

Salt

1 clove garlic, minced

1 Tbsp. ginger, minced

2 Tbsp. water

2 Tbsp. soy sauce

1 C. broccoli florets

8 oz. mushrooms, sliced

Handful of cherry tomatoes, sliced in half

4 packets of udon

Cut eggplant lengthwise then cut each piece vertically into bite size pieces.  Put in a bowl and add enough salt so that the eggplant is slightly coated.  Put the eggplant aside.  Letting the salt set into the eggplant will take the moisture out of the eggplant so you will notice that the eggplant gets wet.  When the eggplant turns a little brown, thoroughly rinse it and squeeze the water out.  Set aside.

In a medium pot, heat oil and add onions and garlic.  When fragrant, add the chicken broth, curry, lemongrass, and chili flakes. Bring to a boil then turn the heat down to simmer for about 15 minutes.

As the soup is simmering, add oil, ginger, and garlic to a hot wok or a heavy skillet.  When fragrant, add the eggplant and sauté for a couple of minutes.  Add the water, cover and cook for about 15 minutes, depending on how large the chunks are.  When the eggplant is soft, add the soy sauce and stir for a couple of minutes.  Turn the heat off and set aside.

In a small pot, boil water. 

Add in the can of coconut milk and stir.  Add salt to taste.  Throw the mushrooms and tomatoes into the simmering soup and cook for about 5 minutes.  Next add the broccoli and cook for 2 minutes.  Add the eggplant into the soup.

When the water in the small pot is boiling, add the udon noodles into the water to warm them up.  The noodles just take about 2 minutes.  Put the noodles into their separate bowls.  Add the soup and vegetables to the udon.

Happy eating!

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