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Spicy Thai Curry Soup

Spicy Thai Curry Soup

We’ve had a cool & rainy week this week in Portland. I saw this soup recipe on Heather Christo’s site and decided to make it for dinner.  It took 15 minutes to make and made my house smell amazing. I served this soup with lime and sriracha for a little extra kick – it was really delicious and warmed us right up. My husband took the leftovers to work and said it was really tasty.

Spicy Thai Curry Soup

How to Make Spicy Thai Curry Soup

Combine the garlic, ginger, and curry paste in a small bowl. Add the coconut oil and mix well.  In a large pot, heat the curry mixture over medium heat and cook for 1-2 minutes.

Deglaze the pot with the chicken broth then add the coconut milk; bring to a boil. Season with sea salt, to taste. Place the noodles into the boiling broth and let the noodles cook for 2-3 minutes. Add half of the fresh basil and cilantro; mix well. Ladle into bowls then top evenly with the remaining basil, cilantro, and red chile slices. Serve with fresh lime wedges & sriracha if desired.

Spicy Thai Curry Soup

 

Spicy Thai Curry Soup

Spicy Thai Curry Soup

Total Time: 15 minutes
Servings: 4

Ingredients

  • 3 garlic cloves chopped
  • 2 tbsp fresh ginger
  • 2 tbsp red curry paste
  • 2 tbsp coconut oil
  • 4 cups chicken broth
  • 2 cans of light coconut milk
  • 6 oz of thin rice noodles
  • ¼ cup fresh cilantro chopped
  • ¼ cup Thai basil chopped
  • 1 red chile pepper sliced thinly

Instructions

  • Combine the garlic, ginger, and curry paste in a small bowl. Add the coconut oil and mix well. In a large pot, heat the curry mixture over medium heat and cook for 1-2 minutes.
  • Deglaze the pot with the chicken broth then add the coconut milk; bring to a boil. Season with sea salt, to taste. Place the noodles into the boiling broth and let the noodles cook for 2-3 minutes. Add half of the fresh basil and cilantro; mix well. Ladle into bowls then top evenly with the remaining basil, cilantro, and red chilis. Serve with fresh lime wedges & sriracha if desired.
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19 Comments

  1. Pam, I’ve been wanting to make something like this ever since I tried something similar from a supermarket. But obviously homemade would be so much better! This looks and sounds delicious … and is surprisingly simple, too. 🙂

  2. WOW!!
    Fabulous combination of flavours Pam and delicious looking soup!
    Cheers and hope you have a great weekend,
    Lia.

  3. SO craving this! And I’m super grateful I have curry paste AND coconut milk in the fridge right now. Guess what’s for dinner tomorrow!

  4. I love the recipes you pick but there are no food values so many of us cannot us them. Would it b possible to include? Thanks for reading. Jen

    1. Jennie,

      Life is crazy for me with two young kids, volunteering at school 3 days a week, and blogging five days a week. I have over 1,400 recipes on my site and trying to go back to add the nutritional information would be a large & time consuming task. I just have too much on my plate right now to add another step to my blogging.

      Thanks for being a loyal reader!

      Pam

    2. This recipe has a lot of saturated fat. I made it, and it was delicious!!… but then I went back and checked the fat content and I almost fell over… One serving of the soup (1/4 portion of this recipe), while only roughly 360-420 calories per serving, is about 28-32 grams of saturated fat which is roughly %140 of suggested daily sat fat intake – based on a 2,000 calorie a day diet.

  5. I’m a huge fan of curry, and was craving curry soup today. After searching I found this recipe. And I’m SO glad I did! It’s so delicious. I changed it a little bit and measured things by eye.
    I added rice noodles, tofu,broccoli, sugar plum tomatoes, and used a half can of coconut creme instead of coconut milk ( I don’t mind the extra fat content! And it tastes yummy)
    This recipe is with making, so easy and so delicious