When I posted this guy on Instagram the other day, I had the forethought to actually add a squidge of sriracha to the egg. And it looked bangarang, you guys.
And then I sat down to edit the pics for this post and realized that, amidst all the excitement of pulling out the big ol’ Nikon and strapping it to the tripod and F-stopping like whoa, I never actually took a real-deal pic of the sauce’d egg. What the eff. I blame #yolkporn. Gets me every time.
So this soup: sriracha drizzle or not, it’s kinda fine, am I right? Like, girl, you a dime. Straight-up Good Looking. And happily, it’s just as tasty. There are 15 flavor-full ingredients in the broth, alone — but don’t let that scare you! If you do a moderate amount of cooking, you’ve probably got them on all hand — and if not, I’m confident you can find everything you need between the spice and ethnic food aisles of your nearest supermarket. (Seriously, this is me we’re talking about, guys. I am one lazy mofo, so I promise I’m not trying to have you run all over town to get dinner on the table.)
On that note, this is also one supper (or lunch?) that requires very little work. Round up all those spices and aromatics, dump them in a blender and whirl-whirl-whirl. Add a little stock, bring that up to temp, and drop in some veggies to cook while you prep some simple rice noodles. Bring the two together, soft boiled eggs over the top, a scattering of herbs — and all of sudden you’re looking straight into the eyes of one foxy mama jama. I dig it hard.
On with the recipe!
- 1 cup light coconut milk
- ⅔ cup (about ½ of a 14 oz can) diced tomatoes, no salt added
- 2 large (or 3 small) cloves garlic, roughly chopped
- 1" piece fresh ginger, peeled and rough chopped
- 1.5 T wheat-free tamari
- 1 T agave syrup
- 2 tsp fish sauce (vegan variation: omit)
- 2 tsp toasted sesame oil
- 1 tsp chili powder
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- ½ tsp curry powder (we use Penzey's Vindaloo)
- ½ tsp ground fennel
- ¼ tsp ground cumin
- 3 cups chicken stock (vegan option: veggie stock)
- 2 carrots, thinly sliced on the diagonal
- 1 cup broccoli florets
- 3-4 oz dry bun tuoi (rice vermicelli) or other quick-cooking rice noodle
- 2 soft-boiled eggs, halved (vegan option: omit)
- sliced scallions, cilantro, jalapeno, lime and sriracha, for serving (optional)
- Combine first 14 ingredients (coconut milk through cumin) in a blender and process until tomatoes, ginger and garlic are pureed. Add stock and blend again to combine. Pour mixture into a large saucepan or medium soup pot and bring to boil; reduce to simmer and cook, uncovered, for about 10 mins. Add carrots and broccoli and cook until crisp-tender, about 1-2 minutes.
- Meanwhile, cook rice noodles according to directions in a separate pot; rinse and drain. Do not overcook.
- Portion rice noodles among bowls. Ladle soup with veggies over the top and serve immediately with egg, scallions, cilantro, jalapenos, lime and sriracha to taste. Enjoy!
OH! before you go…
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