Thai Red Curry Soup
Thai Red Curry Soup requires roughly 30 minutes from start to finish. This soup has 645 calories, 8g of protein, and 43g of fat per serving. For $2.54 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Go Dairy Free. 32 people have tried and liked this recipe. It will be a hit at your Autumn event. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up canned coconut milk, carrot, chili oil, and a few other things to make it today. This recipe is typical of Indian cuisine. Overall, this recipe earns a solid spoonacular score of 68%. Similar recipes include Thai Red Curry Soup, Thai Red Curry Soup, and Thai Curry Red Pepper Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1-3/4 cups canned coconut milk
1 carrot julienned
Asian chili oil, to taste, optional
1/3 cup cilantro, chopped
1 cup non-dairy hemp milk alternative or coconut milk beverage
2 garlic cloves, minced
2 teaspoons freshly grated ginger
1/4 cup shelled hemp seeds (Hemp Hearts)
3 tablespoons lime juice
1/2 red pepper, julienned
8 ounces vermicelli rice noodles
2 teaspoons sea salt
1 tablespoon red thai curry paste
2 cups vegetable broth
2 tablespoons vegetable oil
Equipment:
sauce pan
bowl
pot
Cooking instruction summary:
In a heavy saucepan, heat the vegetable oil over medium-low heat, and saute the garlic and chili oil, if using, for 2 to 3 minutes.Add the red curry paste, stirring constantly for 30 seconds.Stir in the broth, coconut milk, hemp milk, ginger, and salt and bring the mixture to a boil.Turn the heat to low, and allow it to simmer for 10 minutes.While the soup is simmering, place the noodles in a large bowl, cover them with warm water, and let them sit for 5 minutes.Meanwhile, bring a large pot of salted water to a boil. Drain the noodles, add them to the pot, and cook for 5 minutes.Drain the noodles and rinse with cold water.Add the lime juice to the soup, and cook for a couple minutes more.Divide the noodles and the julienned vegetables between 4 bowls and pour the soup over the noodles.Sprinkle each serving with the cilantro and shelled hemp seeds.
Step by step:
1. In a heavy saucepan, heat the vegetable oil over medium-low heat, and saute the garlic and chili oil, if using, for 2 to 3 minutes.
2. Add the red curry paste, stirring constantly for 30 seconds.Stir in the broth, coconut milk, hemp milk, ginger, and salt and bring the mixture to a boil.Turn the heat to low, and allow it to simmer for 10 minutes.While the soup is simmering, place the noodles in a large bowl, cover them with warm water, and let them sit for 5 minutes.Meanwhile, bring a large pot of salted water to a boil.
3. Drain the noodles, add them to the pot, and cook for 5 minutes.
4. Drain the noodles and rinse with cold water.
5. Add the lime juice to the soup, and cook for a couple minutes more.Divide the noodles and the julienned vegetables between 4 bowls and pour the soup over the noodles.Sprinkle each serving with the cilantro and shelled hemp seeds.
Nutrition Information:
covered percent of daily need
