Thai Red Curry Vegetable Soup
Written By Velocity Arrow
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Thai Red Curry Vegetable Soup is a simple Thai dish but has a rich and oriental flavor. Not only that, how to make it is easy and fast, especially with the addition of coconut milk and Thai red curry paste.

Thai red curry paste is a paste made from a mixture of red chilies, chili peppers, ginger, garlic, and other spices. Usually, Thai red curry paste can also be used in soups, stir-fries, sauces, and more. Don’t worry, because you will easily find it at the supermarket closest to your home.

 

To make it not too difficult, you only need to prepare a few ingredients Thai Red Curry Vegetable Soup such as:

1 lb sweet potato, Peel and dice the sweet potatoes into one-inch cubes
1 bunch baby bok choy, Wash and cut into inch-long strips, separating the fibrous stems from the smooth green ends
2 cloves garlic, chopped
4 cups vegetable or chicken broth
3.5 oz. rice vermicelli noodles
1 13oz. can coconut milk
2 Tablespoon cooking oil
2 Tablespoon Thai red curry paste
1 Tablespoon grated fresh ginger, grated
½ Tablespoon fish sauce
½ Tablespoon brown sugar
thinly sliced red onion, 1 lime, and 1 handful of chopped cilantro to garnish

Let’s Make a Thai Red Curry Vegetable Soup:

  1. Pour cooking oil into a large soup pot along with minced garlic, grated ginger, and Thai red curry paste. Saute garlic, ginger, and curry paste over medium heat for 1-2 minutes. Add the diced sweet potato and chopped bok choy sticks to the pot along with the chicken or vegetable stock. Bring the pot to a boil over medium-high heat, then reduce the heat to low and simmer for 5-7 minutes, or until the sweet potatoes are tender.

  2. Meanwhile, bring water to a boil in a saucepan and add the vermicelli and boil for 2-3 minutes, or until tender. Drain the rice vermicelli in a colander and set it aside.

  3. We return to the sweet potato, once it is soft, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if necessary. Finally, add the bok choy vegetables and let them wilt in the hot soup.

  4. Then divide the rice vermicelli among four bowls. Spoon soup and vegetables over noodles, then sprinkle with shallots, cilantro, and lime wedges.

Thai Red Curry Vegetable Soup

Thai Red Curry Vegetable Soup

Thai Red Curry Vegetable Soup is a simple Thai dish but has a rich and oriental flavor. Not only that, how to make it is easy and fast, especially with the addition of coconut milk and Thai red curry paste.
Thai red curry paste is a paste made from a mixture of red chilies, chili peppers, ginger, garlic, and other spices. Usually, Thai red curry paste can also be used in soups, stir-fries, sauces, and more. Don't worry, because you will easily find it at the supermarket closest to your home.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine Thai
Servings 4

Ingredients
  

  • 1 lb sweet potato, Peel and dice the sweet potatoes into one-inch cubes
  • 1 bunch baby bok choy, Wash and cut into inch-long strips, separating the fibrous stems from the smooth green ends
  • 2 cloves garlic, chopped
  • 4 cups vegetable or chicken broth
  • 3.5 oz. rice vermicelli noodles
  • 1 13 oz. can coconut milk
  • 2 Tablespoon cooking oil
  • 2 Tablespoon Thai red curry paste
  • 1 Tablespoon grated fresh ginger, grated
  • ½ Tablespoon fish sauce
  • ½ Tablespoon brown sugar
  • thinly sliced red onion, 1 lime, and 1 handful of chopped cilantro to garnish

Instructions
 

  • Pour cooking oil into a large soup pot along with minced garlic, grated ginger, and Thai red curry paste. Saute garlic, ginger, and curry paste over medium heat for 1-2 minutes. Add the diced sweet potato and chopped bok choy sticks to the pot along with the chicken or vegetable stock. Bring the pot to a boil over medium-high heat, then reduce the heat to low and simmer for 5-7 minutes, or until the sweet potatoes are tender.
  • Meanwhile, bring water to a boil in a saucepan and add the vermicelli and boil for 2-3 minutes, or until tender. Drain the rice vermicelli in a colander and set it aside.
  • We return to the sweet potato, once it is soft, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if necessary. Finally, add the bok choy vegetables and let them wilt in the hot soup.
  • Then divide the rice vermicelli among four bowls. Spoon soup and vegetables over noodles, then sprinkle with shallots, cilantro, and lime wedges.
Keyword Thai Red Curry Vegetable Soup

That’s Thai Red Curry Vegetable Soup recipe. Hopefully inspire.

 

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