In order of use
- 1 Tablespoon Virgin Coconut Oil
- 2 cloves, grated Garlic
- 1 Tablespoon, grated Ginger
- 2 Tablespoons Thai Red Curry Paste
- 4 cups Vegetable Stock
- 13.5 ounces (1 can) Coconut Milk
- 7 ounces Shiitake Mushrooms
- 2 large Carrots
- 18 (1 bunch) Asparagus
- 4 ounces Rice Noodles
- Crushed Red Chili Flakes
This Thai red curry soup is not only visually pleasing but full of flavor!
It is slightly sweet spicy and of course savory.
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 vegetables you like.
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!
Best part is it only takes 15 minutes to make.
Prep The Vegetables
Make The Broth
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 curry 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.
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.