Start your day with this delicious and nutritious Coconut Curry Soup featuring rich beef stock, tender halibut, and fresh rice noodles.
Packed with flavors from ginger, garlic, and savoy cabbage, this hearty soup also includes a soft-boiled egg and a boost of fresh microgreens for added nutrients. Perfect for anyone seeking a healthy, comforting meal, this coconut curry soup is a great source of protein and healthy fats.
Easy to prepare, it’s the ideal morning recipe for sustained energy and a satisfying start to your day.
Ingredients:
- 4 cups beef stock (preferably homemade)
- 1 can (14 oz) coconut milk
- 150g rice noodles
- 1 fillet halibut, cut into chunks
- 2 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 1/2 small savoy cabbage, shredded
- 2 large eggs (for soft boiling)
- 1/2 cup microgreens (such as radish or pea shoots)
- 1 tbsp curry powder
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt and pepper to taste
- Fresh lime wedges (for serving)
Instructions:
- Prepare the Soft-Boiled Eggs: Bring a pot of water to a boil. Gently lower eggs into the water and cook for 6 minutes. Transfer to ice water, peel, and set aside.
- Cook the Rice Noodles: Cook the rice noodles according to the package instructions. Drain and set aside.
- Make the Soup Base: In a large pot, heat sesame oil over medium heat. Add garlic and ginger and sauté until fragrant, about 2 minutes.
- Add Liquids & Seasoning: Pour in the beef stock and coconut milk. Stir in curry powder, soy sauce, salt, and pepper. Bring the soup to a simmer and cook for 10 minutes to let the flavors blend.
- Add Halibut & Cabbage: Add halibut chunks and shredded savoy cabbage. Simmer for 5-7 minutes until the halibut is cooked through and the cabbage is tender.
- Assemble the Soup: Divide the cooked rice noodles between bowls. Pour the hot soup with halibut and cabbage over the noodles. Top each bowl with a soft-boiled egg, microgreens, and a squeeze of fresh lime juice.
- Serve & Enjoy: Garnish with additional microgreens if desired. Serve hot and enjoy!