Homemade Thai Red Curry Soup
- Yield 8
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Homemade Thai Red Curry Soup is a soup recipe on Avoteb. The yield on the card is 8. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 8 ounces rice noodles
- 1 tablespoon olive oil
- 1 small white onion, peeled and thinly sliced
- 4 cloves garlic, minced
- 8 cups vegetable stock
- 1 (15-ounce) can coconut milk
- 3-6 tablespoons Thai red curry paste, added to taste
- 1- inch piece of fresh ginger, sliced into thick rounds
- 2 cups cooked chopped protein (such as shrimp, chicken, steak, pork or tofu)
- 2-3 cups chopped vegetables (see ideas below)
- toppings: chopped fresh cilantro, chopped green or red onion, toasted sesame seeds
Method
Leave the rice noodles (or rice or grains). In a large stockpot, cook the noodles (or rice or grains) according to the package instructions. Tip off in a colander, then rinse briefly with cold water, drizzle with a splash of oil (You can use toasted sesame oil), then toss until the noodles are evenly coated to help prevent them from sticking. Keep nearby.
Leave the broth. While that cooks, heat oil in a separate large stockpot over medium-a hot burner. Tip in onion and sauté for 5 minutes, stirring occasionally. Tip in garlic and sauté for 1 more minute, stirring occasionally. Tip in in the veggie stock, coconut milk, curry paste and ginger, and stir to combine. Continue cooking until the broth reaches a let it bubble gently. Then reduce heat to medium-low, cover and let it bubble gently for 5 minutes or until ready to serve. Taste and season with salt, black pepper, and/or extra curry paste,
Leave your proteins (if using). As the cook mentioned above, you can either cook your protein by simmering it in the broth. Or you can cook it separately (in the oven, on the stove, or in the Instant Pot, depending on your protein) and then add it in at the end.
Leave your veggies. You also have the choice of cooking your veggies by simmering them in the broth until tender. Or you can cook them separately and add them in at the end.
Mix everything together. Once the elements above are all ready to go, you can either combine and stir them all together in your big stockpot. Or, you can layer the elements together one by one in your individual serving bowls. Scatter each serving bowl with your desired toppings, serve warm and enjoy!
