Thai Red Curry Soup

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recipe by Joni Gomes www.foodbyjonister.com

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    317
based on 10 ratings

I like to call this “15 minutes to soup heaven!” 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 veggies you like! Traditionally 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!

recipe updated Apr 5, 2018

Ingredients

  • Shiitake mushrooms icon
    Shiitake mushrooms
    198g
  • Carrot icon
    Carrot
    100g
  • Asparagus icon
    Asparagus
    410g
  • Garlic icon
    Garlic
    12g
  • Ginger icon
    Ginger
    5g
  • Coconut oil icon
    Coconut oil
    15ml
  • Thai red curry paste icon
    Thai red curry paste
    30g
  • Vegetable stock icon
    Vegetable stock
    960ml
  • Coconut milk icon
    Coconut milk
    399ml
  • Rice noodles icon
    Rice noodles
    113g
  • Fresh basil icon
    Fresh basil
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Large saucepan
  • kCook icon Medium bowl
  • kCook icon Small bowl

Step preview

  1. Get a clean medium bowl
  2. Add sliced shiitake mushrooms
  3. Add sliced carrot
  4. Add sliced asparagus then set aside
  5. Get a clean small bowl
  6. Add grated garlic
  7. Add grated ginger then set aside
  8. Get a clean large saucepan
  9. Add coconut oil
  10. Heat on high heat until completely melted
  11. Transfer spices to large saucepan
  12. Sauté for approx 1min while stirring occasionally
  13. Mix in Thai red curry paste
  14. Sauté for approx 1min
  15. Add room temperature vegetable stock
  16. Add coconut milk
  17. Stir until combined
  18. Cover until just boiling
  19. Transfer vegetables to large saucepan
  20. Add rice noodles
  21. Cook for approx 4min and turn off heat
  22. Garnish with fresh basil
  23. Serve immediately
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