THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES
There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry's backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it's nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it's feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.
Provided by Ali Slagle
Categories dinner, quick, weekday, soups and stews, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles according to package directions. Drain, rinse and set aside.
- While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
- Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
- Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.
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Johnny Booi
[email protected]This soup is the perfect comfort food.
Kiria Youssef
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and the flavors are amazing. I love that it's also a healthy and filling meal. I usually serve it with rice or quinoa.
Elizabeth Luna
[email protected]This soup is my new favorite!
Waqas Gujjar
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fit the bill. The combination of coconut milk, curry paste, and vegetables was unique and delicious. I also loved the addition of the lime juice, which gave the soup a nice
Onyebuchi Ani Joshua
[email protected]Will definitely make again!
wamala May
[email protected]I made this soup for a party and it was a huge success. Everyone loved it, even the people who don't usually like coconut milk. I think the key is to use a good quality curry paste. I used a Thai red curry paste and it gave the soup a nice spicy kick
Saalim Kaskey
[email protected]Perfect for a cold night!
Ch Mahi
[email protected]This soup was a great way to use up some leftover vegetables I had in my fridge. I added some extra carrots and celery, and it turned out great. The soup was also very easy to make, which is always a plus.
Neo Madam
[email protected]5 stars!
Nweze Emmanuella
[email protected]I'm not usually a fan of coconut-based soups, but this one changed my mind. The combination of the coconut milk, curry paste, and vegetables was perfect. I especially loved the addition of the bell peppers and snap peas, which added a nice crunch and
Aqsa Memon
[email protected]Easy to make and so flavorful!
Yunisha Tamang
[email protected]This soup was a hit with my family! The flavors were so complex and delicious, and the coconut milk gave it a creamy richness that we all loved. I will definitely be making this again.
Chrissy Danaher
[email protected]Yummy!