Grab your blender and pour in your coconut milk and veggie broth. Add the tomato, ginger, serrano if using, garlic, lime juice, olive oil, salt, and curry powder then blend until smooth and creamy. Taste and add the extra 1/2 teaspoon of curry powder if you think it needs it.
Add the chopped cilantro and and green onion and pulse until they are kinda minced up in the broth.
You can stick this broth in the fridge and let it chill for a couple of hours or serve it right away. Up to you and whateverthefuck you've got going on in your life. When you are ready to go, pour into serving containers and then add all the chopped veggies and corn to each bowl. Top with some more cilantro and green onions and serve right away. The soup is best the first 2 days afters its made.
Why do coworkers always ask what you ate for lunch? LEVEL UP YOUR SMALL TALK PATRICK OR GO BACK TO YOUR CORNER IN HR. Anyways, here’s a recipe for a soba noodle salad that's so dope that it’s a worthy steal from the shared fridge.
You’re not still fucking with some mayo-soaked pasta salad, right? Because that shit always gets left in the sun for the wasps. Fuck all that. Whip up a bowl of these next level noodles and start spring with SOME GODDAMN RESPECT FOR YOURSELF.