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