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Red Thai Soup Recipe

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Description

This Red Thai Soup recipe is a delicious and aromatic soup that is perfect for a cold winter day. The soup is a mixture of spicy and tangy flavors that come together to create a soup that is both comforting and healthy. The soup is made with a variety of vegetables and herbs, and it can be served as a main course or as a side dish.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons red curry paste
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 red bell pepper, sliced
  • 1 cup mushrooms, sliced
  • 1 cup carrots, sliced
  • 1 cup snow peas, trimmed
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Equipment

  • A large pot
  • A sharp knife
  • A cutting board
  • A wooden spoon
  • A ladle

Method

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger to the pot and cook until the onion is soft and translucent, about 5 minutes.
  3. Add the red curry paste to the pot and cook for another 2 minutes, stirring constantly.
  4. Add the vegetable broth and coconut milk to the pot and stir to combine.
  5. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
  6. Add the sliced red bell pepper, mushrooms, carrots, and snow peas to the pot and let them cook for another 10 minutes, or until the vegetables are tender.
  7. Stir in the chopped cilantro and lime juice.
  8. Season the soup with salt and pepper to taste.
  9. Serve the soup hot, garnished with additional cilantro and lime wedges if desired.

Notes

  • This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
  • If you prefer a less spicy soup, reduce the amount of red curry paste used.
  • If you want to make this soup even more filling, add some cooked rice or noodles to the pot.

Nutrition Info

  • Calories: 230
  • Fat: 16g
  • Saturated Fat: 12g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Sugar: 8g
  • Protein: 4g

Recipes FAQ

  • Can I use chicken broth instead of vegetable broth?
  • Yes, you can use chicken broth if you prefer.
  • Can I use different vegetables?
  • Yes, you can use any vegetables you like in this soup.
  • Can I use dried herbs instead of fresh?
  • Yes, you can use dried herbs, but you may need to adjust the amounts to suit your taste.

Recipe Tips

  • If you don't have red curry paste, you can use green curry paste or yellow curry paste instead.
  • For a creamier soup, use full-fat coconut milk instead of light coconut milk.
  • If you like your soup extra spicy, add some chopped jalapeno peppers or red pepper flakes to the pot.

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