Thai Red Curry Soup
Serves
4
Total Time
25mins
Calories
371
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 lemongr...
- Shiitake mushrooms200 gsliced
- Carrot2sliced
- Asparagus410 gsliced
- Garlic12 ggrated
- Ginger1 tablespoongrated
- Coconut oil1 tablespoon
- Thai red curry paste2 tablespoons
- Vegetable stock960 mlroom temperature
- Coconut milk405 ml
- Rice noodles115 g
- Fresh basil leavesas needed
Ingredients
- 1. Add shiitake mushrooms, carrot and asparagus to a clean medium bowl then set aside
- 2. Add garlic and ginger to a clean small bowl then set aside
- 3. Add coconut oil to a clean large saucepan
- 4. Heat until completely melted - high heat
- 5. Transfer spices to large saucepan
- 6. Sauté while stirring occasionally - approx 1 min
- 7. Mix in Thai red curry paste to the large saucepan
- 8. Sauté - approx 1 min
- 9. Add vegetable stock and coconut milk to the large saucepan
- 10. Stir until combined
- 11. Cover until just boiling
- 12. Transfer vegetables to large saucepan
- 13. Add rice noodles to the large saucepan
- 14. Cook and turn off heat - approx 4 min
- 15. Garnish with fresh basil leaves
- 16. Serve immediately
Method
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