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Ingredients

In order of use
1 tbsp Virgin Coconut Oil
1-2 cloves, grated Garlic
1 tbsp, grated Ginger
2 tbsp Thai Red Curry Paste
4 cups Vegetable Stock
13.5 ounces (1 can) Coconut Milk
7 ounces Shiitake Mushrooms
2-3 Carrots
18 (1 bunch) Asparagus
4 ounces Rice Noodles
Toppings (optional)
Basil
Lime
Crushed Red Chili Flakes

Thai Red Curry Soup

Features:
    Cuisine:
    • 25 minutes
    • Serves 4
    • Easy

    Directions

    Or as I like to call it “15 minutes to soup heaven!”

    Asian dishes can be quite intimidating as the ingredient list can vary from 20 to 100 ingredients and most of them are not common household items…I mean lemongrass or chili oil? With this soup, the only somewhat unfamiliar ingredient you need to find in the asian isle is the Red Curry Paste, which is also the star of this dish!

    As I cook with the seasons, I recently have been using asparagus and mushrooms but feel free to throw in whatever veggies you like! Traditionally bok choy is a commonly used vegetable but bell peppers, green beans, broccoli or even corn will work out great!

    This soup is slightly spicy, creamy, and just straight up delicious!

    Steps

    1
    Done

    Prep The Vegetables

    Cut the asparagus, carrots and mushrooms into bite size pieces or slices.

    Next, with a handheld grater (or microplane), grate the garlic and ginger.

    Lastly, get your vegetable stock up to room temperature or warm it up slightly.

    2
    Done

    In Your Soup Pot

    Add the coconut oil and turn the heat up to medium-high. Once the oil is melted and hot, add the grated garlic and ginger. Stir with a wooden spoon and sauté for about one minute. Next, add the red chili paste and stir. After another minute, add the vegetable stock and stir then add the coconut milk. Stir again until it is all well combined.

    Now cover the pot with a lid until it comes up to a light boil.

    3
    Done

    Add The Vegetables and Noodles

    Once the soup is at a light boil, add all of the vegetables and noodles. Cook uncovered on medium-high heat until the noodles are done. If you are using thin rice noodles it should only take 3-4 minutes.

    Once the noodles are cooked through, turn off the heat and give it a taste. You might need to add a little bit of kosher salt, if you like it more spicy add crushed red pepper flakes.

    4
    Done

    Bowl Up!

    Time to ladle some soup into your bowl and top with basil or cilantro leaves as well as a squeeze of lime.

    Get a spoon and fork (or chop sticks if you are feeling fancy) and enjoy!

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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