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:

Quickview
645k Calories
8g Protein
42g Total Fat
59g Carbs
15% Health Score
Limit These
Calories
645k
32%

Fat
42g
66%

  Saturated Fat
21g
137%

Carbohydrates
59g
20%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
1757mg
76%

Get Enough Of These
Protein
8g
17%

Vitamin D
29µg
197%

Vitamin A
4014IU
80%

Manganese
0.91mg
45%

Vitamin C
26mg
32%

Phosphorus
301mg
30%

Iron
3mg
19%

Vitamin E
2mg
18%

Selenium
12µg
18%

Vitamin K
17µg
16%

Fiber
3g
15%

Vitamin B12
0.74µg
12%

Copper
0.23mg
11%

Magnesium
44mg
11%

Potassium
285mg
8%

Calcium
79mg
8%

Folate
29µg
7%

Zinc
1mg
7%

Vitamin B1
0.1mg
7%

Vitamin B3
1mg
6%

Vitamin B6
0.12mg
6%

Vitamin B2
0.06mg
4%

Vitamin B5
0.26mg
3%

covered percent of daily need
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