[Thailand Recipes] Red Curry Soup

Fall is upon us. Heck, it even snowed here once! While I’m not ready for winter snowfall, I am enjoying fall. Apple picking, pumpkin carving, cozy scarves, and of course the number one reason to love fall, soups!

When I traveled to Thailand, I took a cooking class where I learned to make traditional Tom Yum soup, and coconut milk soup. They were totally delicious! (And yes, I ate them in 40 degree heat!) This Thai red curry soup is a more simple spin-off of those Thai classics. I whip up this soup last minute on a chilly night, to fight a cold, (it works wonders!) or to entertain guests.

Thai Red Curry Soup

prep time: 30 MINS
cook time: 30 MINS
total time: 1 HOUR
yield: 6 1X
category: MAIN/APPETIZER
method: COOK
cuisine: THAI

Ingredients
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• 1–2 tbsp Thai red curry paste* (depending on strong you want it!)
• 1 tbsp grated ginger
• 6 cups vegetable broth,
• 1 can coconut milk
• 1 tbsp honey (or maple syrup)
• 1 tbsp soy sauce (*can use fish sauce for non-vegetarian and more “traditional” taste)
• Juice of 1/2 lime
• 1 large handful cilantro, chopped
• 3 green onions, chopped
• 2 red chillies, chopped
• 1 pack of rice noodles

Instructions

1. Start by heating your red curry paste and grated ginger in a large pot on medium heat. Mix together until you can smell the aroma.
2. Add your chicken broth, and coconut milk. Stir everything together and bring to a boil.
3. Once boiled, reduce heat to medium and add your honey, soy sauce, and lime juice.
4. Allow soup to simmer on low heat for at least 10 minutes. (or up to 30)
5. Taste your broth, and adjust according to your taste. If you prefer more salty, add more fish sauce. If you prefer more citrus, add more lime.
6. Boil your rice noodles in a pot of hot water and drain.
7. Garnish your soup with rice noodles, cilantro, green onion, and chilies.

Enjoy!

This recipe and image sources are referred in website: Choosingchia.com. Thanks so much!