Thai Red Curry Soup
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course, Soup
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Cuisine
Asian
Thai Red Curry Soup
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This quick and easy soup is the perfect kind of comfort food on a cold winter night!
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Ingredients
- 3 tablespoons red curry paste
- 1 13.5-ounce can coconut milk
- 2 cups vegetable stock
- 1 tablespoon fish sauce
- 1 12-ounce package firm tofu, cubed
- 3 ounces Shiitake mushrooms thinly sliced
- ½ cup bean sprouts
- 1 red chili pepper thinly sliced, plus more for garnish
- 4 ounces vermicelli noodles
- 2 cups baby spinach
- ¼ cup chopped fresh cilantro leaves plus more for garnish
- Juice of 1/2 lime
- kosher salt to taste
- Red kamaboko steamed fish cake, thinly sliced, for garnish
Instructions
- Heat a large stockpot or Dutch oven over medium heat. Add red curry paste and coconut milk, whisking to combine. Bring to a boil and stir in vegetable stock, fish sauce, tofu, mushrooms, bean sprouts, chili pepper and vermicelli.
- Reduce heat and simmer until noodles are cooked through, about 4-6 minutes. Stir in spinach until wilted, about 1 minute. Stir in cilantro and freshly squeezed lime juice; season with salt, to taste.
- Serve immediately, garnished with chili pepper, cilantro and fish cake, if desired.
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