Ravishing Red Curry Soup

Red Thai Curry Soup with rice noodlesย ๐Ÿœ I think this might be my new favorite dinnerย ๐Ÿ˜ย I kid you not, I’ve been eating this for dinner the last 7 days. Oh, so delicious!

RECIPE

makes approx. 2L (ยฝ gallon)ย 

INGREDIENTS:
– 3 gloves of garlic
– 2 tsp finely grated ginger
– 4 spring onions
– 1 red bell pepper
– 1 (yellow) onion
– 150g (5 oz) carrots
– 2 tsp coconut sugar
– 3 tbsp red curry paste
– 1 can (400ml/13.5oz) coconut milk
– 1 tbsp soy sauce (tamari if gluten free)
– 1-2 limes
– 2 handful spinach
– 125g (4.4oz) rice noodles (I used thin ones)
– 12 dl (40 oz) water

INSTRUCTIONS:
Finely chop the garlic and onions. Peel the carrots and cut them into thin sticks. Remove the seeds from the red bell pepper and cut it into wedges and slice the wedges thinly.

Add garlic, ginger, onion and carrots to a large pot and sautรฉ it at medium-high heat for 3-4 minutes. If it starts to stick to the pot, add a little water.

Add coconut sugar and red curry paste and sautรฉ it for another minute.

Add the red bell pepper and sautรฉ for another minute.

Add coconut milk, soy sauce and water. Bring to a boil and then lower to a simmer. Let is simmer for 10 minutes.

Thinly slice the spring onions. Juice the limes and roughly chop the spinach.

Add rice noodles to the soup and let them cook for approx. 5 minutes.

Add lime juice, spinach and green onion. Stir for 1 minute and then serve!

 

OPTIONAL: ADD TOFU
I sometimes like to add 200g (7oz) firm tofu to the soup. If you’d like to add tofu, then press the tofu and then cut it into bit size chunks.
Add the tofu to the soup together with the rice noodles.

 

RAVISHING RED CURRY SOUP

Red Thai Curry Soup with rice noodles  I think this might be my new favorite dinner  I kid you not, I've been eating this for dinner the last 7 days. Oh, so delicious!
Course Dinner, Soup
Keyword curry, noodle soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 L (ยฝ gallon)
Author Piece of Plants

Ingredients

  • 3 cloves of garlic
  • 2 tsp finely grated ginger
  • 4 spring onions
  • 1 red bell pepper
  • 1 yellow onion
  • 150 g (5 oz) carrots
  • 2 tsp coconut sugar
  • 3 tbsp red curry paste
  • 1 can coconut milk 400ml/13.5oz
  • 1 tbsp soy sauce tamari if gluten free
  • 2 limes
  • 2 handful spinach
  • 125 g (4.4 oz) rice noodles I used thin ones
  • 12 dl (40 oz) water

Instructions

  1. Finely chop the garlic and onions. Peel the carrots and cut them into thin sticks. Remove the seeds from the red bell pepper and cut it into wedges and slice the wedges thinly.
  2. Add garlic, ginger, onion and carrots to a large pot and sautรฉ it at medium-high heat for 3-4 minutes. If it starts to stick to the pot, add a little water.
  3. Add coconut sugar and red curry paste and sautรฉ it for another minute.
  4. Add the red bell pepper and sautรฉ for another minute.
  5. Add coconut milk, soy sauce and water. Bring to a boil and then lower to a simmer. Let is simmer for 10 minutes.
  6. Thinly slice the spring onions. Juice the limes and roughly chop the spinach.
  7. Add rice noodles to the soup and let them cook for approx. 5 minutes.
  8. Add lime juice, spinach and green onion. Stir for 1 minute and then serve!

Recipe Notes

OPTIONAL: ADD TOFU I sometimes like to add 200g (7oz) firm tofu to the soup. If you'd like to add tofu, then press the tofu and then cut it into bit size chunks. Add the tofu to the soup together with the rice noodles.

2 Comments

    • Piece of Plants

      Hi Sara,
      You can simply just skip the spinach if you don’t like it ๐Ÿ˜‰ I just add it to the soup to get in some healthy greens ๐Ÿ˜€
      If you like fresh coriander/cilatro you can add a little of that to the soup

      Hope this helped!

      Best regards,
      Cecilie, Piece of Plants

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