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Thai Red Curry Vegetable Soup


I love Thai food.

This is easy and it satisfies my craving.

Plus I save ten dollars.

2 tablespoons oil

4 cloves chopped garlic

1 Tablespoon grated ginger

2 tablespoons red curry paste

3 cubed small sweet potatoes

2 bunches chopped bok choy

4 cups chicken broth

13 ounce coconut milk

1/2 tablespoon fish sauce

3.5 ounces rice noodles

2 tablespoons chili paste with garlic

2 handfuls fresh spinach

One cup chopped broccoli

One cup sugar snap peas

2 sliced carrots

The trick to cooking anything especially Asian food is to chop everything in the beginning and have it all prepped and ready to go.

Heat the oil in a pot and add the garlic, ginger and red curry paste for 2 minutes.

Add the sweet potato cubes and carrots  with the chicken broth and cook for about 7 minutes till the potatoes are cooked.

In another pot bring water to a boil.

Add the rice noodles and boil for 3 minutes till cooked.

Drain and set aside

Add the coconut milk, fish sauce, chili paste and consomme to the soup.

Adjust your seasoning now. It may need just a little brown sugar about 1/2 tablespoon.

Add the noodles, broccoli, spinach, bok choy and snow peas

Garnish with cilantro, red onion, lime wedges and sriracha.

Cooks notes:

These are different add ins that are pretty good.

I actually used all of them in one soup and loved it.

Mild Rotelle diced tomatoes can also be added to increase the broth

Use two tablespoons of peanut butter to sweeten the soup. It gives it a great flavor.

Corn is another natural sweetener but only use 1/2 cup.


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