Thai Red Curry Soup

Recipe by Chung-Ah of Damn Delicious

With the cold weather upon us, there’s nothing more comforting than a piping hot bowl of soup that involves an incredibly fragrant red curry soup, loaded with veggies like tofu, mushrooms and bean sprouts. You can also use any vegetables or proteins that you like but my personal favorite are the vermicelli noodles!
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Yields 3-4 servings

Ingredients:
  • 3 TBSP red curry paste
  • 1 (13.5-ounce) can coconut milk
  • 2 cups vegetable stock
  • 1 TBSP fish sauce (omit or sub soy sauce for vegetarian version)
  • 1 (12-ounce) package firm tofu, cubed
  • 3 ounces shiitake mushrooms, thinly sliced
  • 1/2 cup bean sprouts
  • 1 red chili pepper, thinly sliced, plus more for garnish
  • 4 ounces vermicelli noodles
  • 2 cups baby spinach
  • 1/4 cup chopped fresh cilantro leaves, plus more for garnish
  • Juice of 1/2 lime
  • Kosher salt, to taste
  • Red kamaboko (steamed fish cake), thinly sliced, for garnish (optional, omit for vegetarian version)
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Directions:

Heat a large stockpot or Dutch oven over medium heat. Add red curry paste and coconut milk, whisking to combine. Bring to a boil and stir in vegetable stock, fish sauce, tofu, mushrooms, bean spouts, chili pepper and vermicelli. Reduce heat and simmer until noodles are cooked through, about 4-6 minutes. Stir in spinach until wilted, about 1 minute. Stir in cilantro and freshly squeezed lime juice; season with salt, to taste.

Serve immediately, garnished with chili pepper, cilantro and fish cake, if desired.

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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.