Words by

York Underwood

Photo by

York Underwood

It’s that time of year again. Everyone is sick. Some people reach for the chicken noodle soup. Other people swear by garlic heavy soups.

I love a nice curry soup to bring me back to full working order. It’s packed with so much flavour and spice that the soup tricks me into to thinking I’m better for hours after I consume it.

This soup in particular is very simple. I wanted to use what was available at the local grocery store. Iceland doesn’t have the most robust selection, but if you look, there is plenty.  Also, without the seafood, this soup is vegan: it contains no animal based products at all.

This, I hear, is a good thing.

Namaste

Karrísúpa: Curry Soup

Preparation time: 20 minutes

Cooking time:   40 minutes

Ingredients:

455g   Tofu

2    Cloves of Garlic

1     Red Chilli

1     One package of broad Rice Noodles

1     Frozen package of Assorted Seafood (optional)

4    Cans of Coconut Milk

1     Jar of Red Curry paste

2     Handfuls of Cilantro (coriander leaves)

1L   Cold Water

Salt, Pepper, enough Vegetable Bouillon for 2L and a teaspoon of Fish Sauce (optional).

Directions:

1. Finely chop the stems off the cilantro and add to a pot set on medium heat with a teaspoon of oil.
   

2. Spoon the red curry paste into the pot, stirring constantly.

3. Add the coconut milk to the pot.

4. Dice the red chilli and garlic cloves. Add to the pot, with a teaspoon of fish sauce (optional).

5. In a separate pot, on minimum heat, cook the optional seafood in butter or coconut oil with a half a handful of cilantro leaves. Sprinkle with salt and pepper.

6. Add the water and bouillon to your main pot. Chop up your tofu into 1.5 cm cubes and add to the main pot as well. Set the pot to medium-low heat and let simmer for 20 minutes. In a separate pot, make the rice noodles as instructed on the package. Set them aside in a bowl after rinsing them with cold water to stop them from continuing to cook.

7. Place a small handful of rice noodles into a bowl, pour the curry soup the curry soup over the noodles and top with a spoonful of seafood and ripped cilantro leaves. Serve immediately.

Remember to share this recipe with your friends and loved ones.

Also, send us your recipes. Let’s get through this winter together.

One Soup Tuesday at a time.

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WTF is a Soup Tuesday?

As the sun yet again makes her life-draining descent towards winter solstice, it becomes clear: fall has arrived. The darkness in store will likely bring a lot of you down, but don’t fret or give up—there are a number of methods for fighting off the winter blues: Reading, lýsi, sex, drugs, alcohol, and—of course—soup. Now, doing most of those things would be mostly inappropriate, if not illegal, at the Reykjavík Grapevine’s offices (if it were one of those “appropriate” offices)—except for maybe the lýsi and reading. And of course, the soup.

Lýsi is kinda disgusting and reading is for nerds, so to combat the coming full-scale attack of the SADs, we decided to started a new tradition to help us make it through the coming winter: SOUP TUESDAYS. Yes! Soup Tuesdays! Every Tuesday, we’ll be making a different soup in our shitty little office, document the process and then show you how to make one for yourself.

You can also send us your best recipes (on Facebook, Twitter, Instagram or email), with a photo, so we can share soup knowledge throughout the world. Together we can make it through the bad weather.

Solace and Solidarity in Soup.

Happy Soup Tuesday.