Spicy Thai Curry Soup

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.

Spicy Thai Curry Soup

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.

Spicy Thai Curry Soup

 

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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18 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!

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  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.

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  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!

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  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]

    • Dustin replied: — December 23rd, 2014 @ 2:47 pm

      This recipe has a lot of saturated fat. I made it, and it was delicious!!… but then I went back and checked the fat content and I almost fell over… One serving of the soup (1/4 portion of this recipe), while only roughly 360-420 calories per serving, is about 28-32 grams of saturated fat which is roughly %140 of suggested daily sat fat intake – based on a 2,000 calorie a day diet.

      [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 […]

  14. 14

    Dustin — December 23, 2014 @ 2:50 pm

    To be fair, the culprits here are the light coconut milk and the coconut oil. Everything else is very light.

    [Reply]

  15. 15

    Jordasche Kingston — February 5, 2015 @ 11:54 am

    Thank you for sharing this recipe! I used it as a base and added ground beef and potatoes – it was delicious!

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  16. 16

    Kaitlin — July 11, 2015 @ 7:29 pm

    I’m a huge fan of curry, and was craving curry soup today. After searching I found this recipe. And I’m SO glad I did! It’s so delicious. I changed it a little bit and measured things by eye.
    I added rice noodles, tofu,broccoli, sugar plum tomatoes, and used a half can of coconut creme instead of coconut milk ( I don’t mind the extra fat content! And it tastes yummy)
    This recipe is with making, so easy and so delicious

    [Reply]

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