A Simple, Soul Satisfying Thai Red Curry Soup

A Simple, Soul Satisfying Thai Red Curry Soup | 31Daily.com

Simple Thai Red Curry Soup, an easy and incredibly satisfying, soul-reviving cup of comfort. With flavors that are almost addictive, they’re so incredibly delicious.




Although I’ve yet to meet a curry I didn’t love. It’s one of those flavors I sometimes crave. Especially when the days are cold, rainy and blustery in my part of the world. Curry is a pick-me-up like no other.

And this soup is really simple and good no matter which veggies you add to the pot. I’ve posted my favorite combination, but really, it’s perfect with whatever vegetables you might have on hand. Some great additions or substitutions might be; mushrooms, any kind of green like collards, kale, or spinach, cabbage, carrots, peppers, scallions, red onion.

If you have some cooked leftover chicken, it is fantastic in this soup as well!

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Simple Thai Red Curry Soup

A Simple, Soul Satisfying Thai Red Curry Soup | 31Daily.com

Simple Thai Red Curry Soup, an easy and incredibly satisfying, soul-reviving cup of comfort. With flavors that are almost addictive, they’re so incredibly delicious.

  • Author: Stephanie Wilson
  • Yield: 4 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 1 sweet potato, peeled and chopped
  • 1 bunch baby bok choy, thinly sliced
  • 4 cups chicken broth
  • 1 can coconut milk (13.5-ounce)
  • 1/2 tablespoon fish sauce
  • 2 teaspoons sugar
  • 1/4 cup fresh cilantro, plus more for garnish
  • juice of 1 lime
  • 1 cup cooked rice

Instructions

Heat the oil in a large pot over medium heat. When it’s hot, add the garlic, ginger, and Thai red curry paste. Cook, stirring constantly, until it’s dark red, about 4 minutes. Add the chopped sweet potato and stalks of the baby bok choy (the leafy green ends will be added later), the chicken broth, coconut milk, fish sauce, 1 teaspoon salt and 2 teaspoons sugar. Bring the soup to a boil, then reduce the heat to a simmer and cook, uncovered, until the sweet potato is tender, about 7 minutes. Then, add the bok choy greens tops to the hot soup, stir to wilt the leaves. Stir in the lime juice and chopped cilantro. To serve, divide the cooked rice among four bowls. Ladle the soup over the rice, noodles, then top with chopped cilantro, a wedge of lime and perhaps a drizzle of sriracha.

Notes

This soup is really simple and good no matter which veggies you add to the pot. I’ve posted my favorite combination, but really, it’s perfect with whatever vegetables you might have on hand. Some great additions or substitutions might be; mushrooms, any kind of green like collards, kale, or spinach, cabbage, carrots, peppers, scallions, red onion. If you have some cooked leftover chicken, it is fantastic in this soup as well!

Nutrition

  • Calories: 342 calories
  • Fiber: 3 g
  • Protein: 14 g


A Simple, Soul Satisfying Thai Red Curry Soup | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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