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.

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 cooking 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.

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Spicy Thai Curry Soup

Yield: 4

Total Time: 15 min.

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
1/4 cup fresh cilantro, chopped
1/4 cup Thai basil, chopped
1 red chile pepper, sliced thinly

Directions:

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 cooking 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.

Recipe and photos by For the Love of Cooking.net
Original recipe by Heather Christo

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14 Responses to “Spicy Thai Curry Soup”

  1. 1

    Helen @ Scrummy Lane — May 30, 2014 @ 1:30 am

    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. :-)

    [Reply]

  2. 2

    Angie@Angie's Recipes — May 30, 2014 @ 3:40 am

    I enjoy Thai food from time to time…this sounds and looks very appetizing, Pam.

    [Reply]

  3. 3

    Natalie @ Tastes Lovely — May 30, 2014 @ 8:28 am

    I love thai food! This soup sounds so tasty!

    [Reply]

  4. 4

    Marjie — May 30, 2014 @ 1:15 pm

    It’s been rainy and chilly here, too, and soup is a great dinner on such days. This sounds interesting!

    [Reply]

  5. 5

    Lia — May 30, 2014 @ 2:47 pm

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

    [Reply]

  6. 6

    Jovina Coughlin — May 31, 2014 @ 6:42 am

    Looks delicious.

    [Reply]

  7. 7

    Susan — May 31, 2014 @ 6:46 am

    This looks delicious, Pam! I’d be tempted to add some shrimp and maybe some strips of roasted red peppers too!

    [Reply]

  8. 8

    oleije — June 2, 2014 @ 6:52 am

    nice soup, looks tasty!

    [Reply]

  9. 9

    Bill Ethan — June 2, 2014 @ 6:56 am

    Curry paste, ginger and garlic, tasty combination, i cant wait to taste this soup!

    [Reply]

  10. 10

    Amy @ Elephant Eats — June 2, 2014 @ 1:32 pm

    Mmm, I love the ingredients you have going on in this soup. I’m a sucker for thai flavors :)

    [Reply]

  11. 11

    Joanne — June 3, 2014 @ 1:38 pm

    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!

    [Reply]

  12. 12

    Jennie — June 10, 2014 @ 7:36 am

    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

    [Reply]

    • Pam replied: — June 10th, 2014 @ 8:18 am

      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

      [Reply]

  13. 13

    Red Curry Tofu with Coconut Chile Carrots and Bok Choy - Joanne Eats Well With Others — July 3, 2014 @ 3:00 am

    [...] Spicy Thai Curry Soup from For the Love of Cooking [...]

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