I mentioned in my vegetable dehydrating post that my dad wanted some good backpacking meal ideas for a weekend trip he was planning. I knew he wouldn’t do much more than heat something up, which was understandable, but limiting in terms of what he could make. I stumbled upon this coconut cream powder that I had bought for another trip and knew right away that a soup recipe would work really well.
I came up with this Coconut Curry Soup and it was good enough that I actually made it for lunch at home several times since – not something I can say about most backpacking recipes. The coconut cream powder is a little hard to find, but it’s definitely worth seeking out. You can find it in some Asian grocery stores and, of course, online.
Coconut Curry Soup
Prep Time / Cook Time/
- 30 grams coconut cream powder (1/2 a packet)
- 1-2 cubes vegetable bouillon
- 1 teaspoon curry powder
- Pinch of cayenne
- A handful of rice noodles
- A handful of dehydrated veggies
- 2 cups water
- Small pot
- At home, combine coconut cream powder, bouillon, curry powder and cayenne in a small zip top bag.
- In another bag, portion out your noodles and dehydrated veggies.
- At camp, boil the noodles and dehydrated veggies in the water.
- Once the veggies are re-hydrated and the noodles are tender, stir in the coconut cream mixture.