This version of red curry coconut soup is loaded with veggies, tofu, and brown rice noodles. The broth is packed with the soothing flavor of coconut milk and a kick of heat from red spur chillies which are the base of this red curry paste. Traditional Thai red curry dishes are served over rice. I swapped out rice for brown rice noodles in this version making it easy to eat with chop sticks. Oh, and that broth… we just slurped it straight out of the bowl!!
Truth be told I am relatively new to the curry scene and have only been experimental with curries in my own cooking over the past few years!! In general, there is a whole world of curries to explore – literally from Bangkok to Jamaica. With distinct flavors and unique traditions in preparation – a world with curry is a beautiful world! However, finding time to craft my own spice blends and pastes can be a challenge. Luckily, there are a lot of great brands packaging curry paste now! I always have a package on hand to add a quick burst of flavor into weeknight dishes like this one.
Red Curry Coconut Soup
- 2 tbsp Coconut Oil
- 1/2 White Onion sliced
- 3 Cloves Garlic minced
- 1 Ginger (8 Slices) 1/4″ slices
- 1 Lemongrass Stalk tender parts removed + chopped
- 2-3 tbsp Red Thai Curry Paste
- 4 cups Chicken Broth
- 1 13.5 oz can Coconut Milk full fat
- 1 Red Bell Pepper deseeded, cut into strips
- 1 cup White Mushrooms sliced
- 1 Zucchini cut in 1/4″ slices
- 1 12 oz box Firm Tofu press out liquid + cut in 1/4″ slice
- 3-4 tbsp Lime Juice
- 4 Green Onions sliced on the bias
- 1/2 cup Cilantro chopped
- 1 8 oz package Brown Rice Noodle’s OR Rice
- Heat coconut oil in a large sauce pan over medium heat. Add in the onion, garlic, red curry paste, ginger, and lemongrass. Stir often until the onion becomes tender, this should take about 5 minutes.
- Add in chicken broth and reduce the heat to a simmer for about 25 minutes.
- Place a sieve over a clean pot and pour the broth mixture through the strainer allowing you to separate the aromatics (mostly the ginger/lemongrass) from the smooth broth.
- Use the back of a spoon to press the aromatics through the sieve to get all those good Thai flavors back into your broth.
- Return broth to stove over medium-low heat and add in the coconut milk. Whisk well to combine. Add in bell pepper, mushrooms, tofu, zucchini slices and simmer for about 15 minutes.
- While soup is simmering, prepare rice noodle’s or rice as instructed on package.
- To serve, place noddles in bowl and pour hot soup over the top. Garnish with lime wedge, fresh cilantro, and green onion.
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