In case you don’t live on a rock in the middle of the ocean, like I do, you might be under the impression that it is, in fact, spring. Well, the view from my window would beg to differ. So, as I sit, cooped up in the house, hiding from my shovelling duties under a pile of blankets with a cup of tea, I couldn’t help but crave soup.
I made this Thai Red Curry Soup on Sunday night and it turned out to be exactly what I needed. It’s full of delicious red curry sauce and hearty vegetables. Something I’ve really discovered a love for over the past few months is curry. Is it ever not tasty!?
For this recipe, you could really use whatever veggies you like but I have the ones I used listed below. It’s really easy to change it to fit what you have in the fridge, or to fit your own tastes. If you don’t like spicy foods, put less of the red curry paste in. Likewise, if you love it hot hot hot, then add extra. It’s really up to you!
3 garlic cloves, minced
2 small potatoes, boiled
1/2 a red pepper, sliced thinly
3 carrots, sliced thinly
1/2 a small head of cauliflower
2 green onions
2-3 tbsp of red curry paste
1 1/2 cups of vegetable broth
1/2 can of coconut milk (the thick canned kind, not the carton kind)
A pinch of sea salt or pink himalayan salt (I used pink)
1 serving of udon noodles
1 large tomato, roughly chopped
1 large handful of spinach
- Add a little water or oil, of your choice, to a pan with the minced garlic and heat. After a couple of minutes, add potatoes, red pepper, carrots, cauliflower and green onion. Heat through.
- Add in red curry paste and mix thoroughly.
- Add vegetable broth, coconut milk and salt. Combine.
- At this point I like to add some udon noodles. You could add rice or vermicelli, if you prefer those.
- Once veggies and noodles are soft, add in the tomato and spinach. Heat until spinach is wilted and combined well.
- Grab your spoon and slurp away!