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.
This Thai red curry soup may look impressive, but you’ll be shocked by how simple it is to throw together!
- 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
- 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.
- Add your chicken broth, and coconut milk. Stir everything together and bring to a boil.
- Once boiled, reduce heat to medium and add your honey, soy sauce, and lime juice.
- Allow soup to simmer on low heat for at least 10 minutes. (or up to 30)
- 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.
- Boil your rice noodles in a pot of hot water and drain.
- Garnish your soup with rice noodles, cilantro, green onion, and chilies.
*You can purchase Thai red curry paste at most grocery stores