Thai Red Curry Soup

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recipe by Joni Gomes https://foodbyjonister.com/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    346
based on 16 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!

Inspired by: http://foodbyjonister.com/recipe/thai-red-curry-soup/

recipe updated Feb 17, 2022

Ingredients

  • Shiitake mushrooms icon
    Shiitake mushrooms
    200 g
  • Carrot icon
    Carrot
    2
  • Asparagus icon
    Asparagus
    410 g
  • Garlic icon
    Garlic
    12 g
  • Ginger icon
    Ginger
    1 tablespoon
  • Coconut oil icon
    Coconut oil
    1 tablespoon
  • Thai red curry paste icon
    Thai red curry paste
    2 tablespoons
  • Vegetable stock icon
    Vegetable stock
    960 ml
  • Coconut milk icon
    Coconut milk
    405 ml
  • Rice noodles icon
    Rice noodles
    115 g
  • Fresh basil leaves icon
    Fresh basil leaves
    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. 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
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