Thai Red Curry Soup

This is hands down one of my favorite soup recipes to make. It has a perfect balance of flavors - sweet, sour, salty, and spicy - and is nutrient dense, comes together quickly for a weeknight meal, and is absolutely delicious. 

If you want to make your own red curry, I recommend this recipe. You can also buy one from the store to speed up the process. Either will make for a yummy soup. Choose your adventure for your protein - I’ve used chicken, shrimp, and tofu, you can use one or all three depending on hearty you want the soup to be. 

The soup melds all the bold flavors together and is elevated with the coconut milk creating a velvety base that's as comforting as it is luxurious. The garnishes pull it all together and you can add as many as you like to create the balance of flavors you want. 

Makes 2 servings 

Ingredients:

• 3 tablespoons ghee

• 1/2 onion (diced)

• 2 garlic cloves

• 2 tablespoons fresh ginger (grated)

• 2 tablespoons fresh turmeric (grated)

• 1 tablespoon honey

• 1 tablespoon of Miso

• 3 tablespoons of Tamari or Soy sauce

• 3 tablespoons Thai red curry paste

• 1 package tofu or 2 boneless chicken thighs

• 4 cups vegetable or chicken stock (32 fl oz)

• 1 can coconut milk (13.5 oz)

• 1 packaged dried rice noodles

Garnish:

• lime wedges, sliced red onion, Thai red chilis, cilantro, scallions, basil

Method: 

1. Wash ginger, turmeric, and garnishes.

2. Cut your protein (tofu or chicken) into bite-size pieces. 

3. Grate 1 tbsp of ginger and 1 tbsp of turmeric over protein. 

4. Add in 1 tbsp honey and 3 tbsp of tamari, a pinch of salt and pepper, and stir so it's evenly coated. Let it marinate overnight or at least 20 minutes.

5. Heat your soup pot and add in ghee 

6. Saute onion until translucent (about 10 minutes) 

7. Grate in ginger, turmeric and saute (until frangenet, about 2 minutes) 

8. Add in the garlic and saute (about 1 minute) 

9. Add in the thai red curry paste and miso, saute (about 2 minutes) 

10. Stir in protein and let it cook for about 5 minutes while stirring 

11. Pour in the stock and stir to combine, let it come to a soft boil and turn the heat down to medium (about 6 minutes) 

12. Add water to a second pot for your noodles, cook according to the package directions and set aside

13.  Add in the coconut milk and let it simmer for 5 minutes 

14. Taste and adjust the seasoning with more tamari, salt, or pepper 

15. Add the noodles to the bowl, pour the curry soup over

16. Garnish with lime wedges, sliced red onion, Thai red chilis, cilantro, scallions, basil

Notes: 

You can adjust the seasoning according to your taste preferences. 

Leftover soup can be stored in the fridge for 3 days. Just reheat over the stove and boil more noodles. It also is great with rice

Bon Appétit