I spent a lazy Sunday morning in bed, watching the latest episode of Iron Chef America (Morimoto vs. Pasternack in Battle Wreckfish <–not a joke). 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! Damn you, Iron Chef! 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.
1/2 cup full fat coconut milk
1/2 can (~7 oz) fire-roasted diced tomatoes
1-2 tbsp red curry paste (more = spicier)
1/2 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)
1. In a small saucepan, combine coconut milk, tomatoes, curry paste and ginger. Stir with a whisk to combine.
2. Cook over medium-low heat until the mixture bubbles.
3. Add cooked veggies and meat until heated through. Pour over spaghetti squash to serve.
4. I finished it with a dash of sriracha!