Thai red curry soup
Thai red curry soup
Red curry is my favourite Thai curry, it is spicy, but has a bit of sweetness. You can add tofu and whatever vegetables you like to this soup and serve it with noodles or rice. Kaffir lime leaves are the one ingredient I never leave out – they add a distinctly Thai flavour and aroma to the soup. You can buy them frozen or dry. I usually make a double batch of the broth and freeze it in smaller portions. That way I can have it anytime I want; I just reheat the broth and add whatever veggies I have on hand.
Yields: 4 large servings
Ingredients
1 tablespoon coconut oil[i]
1 teaspoon fresh garlic - minced
¼ cup onion - diced
¼ cup purified water – use only as needed
¼ cup red curry paste (I use the brand AROY-D)
1 teaspoon turmeric
¼ teaspoon black pepper
2 lime leaves (you can purchase it at an Asian market – usually in frozen section)
1 - 400 ml can coconut milk – full fat (I like Thai Kitchen)
4 cups of vegetable stock (I use Better than Bouillon brand)
1 teaspoon salt
1 plus tablespoon plus 1 teaspoon cane sugar
1 teaspoon lemon juice
Vegetable suggestions – you can substitute or add any of your favourites
½ cup carrots – sliced thin
½ cup cremini mushrooms – sliced
½ cup cabbage or bok choy – slice into bite-sized pieces
½ cup peas or frozen edamame beans –thawed
½ cup squash or sweet potato – large dice - steamed until just tender
¼ cup daikon – thinly sliced
1 package of firm tofu – lightly pressed and cut into cubes
Garnish
Lime or lemon wedges
Thai basil
Thai red chili peppers
Serve with rice or noodles - cook separately
Steps
Steam squash until just fork tender. Set aside.
In a large soup pot, sauté onion and garlic in coconut oil until it is translucent. Don’t let it burn because the garlic will become bitter. Use a little water to loosen any pieces which are sticking.
Add curry paste, turmeric and black pepper. Add a little more water – cook mixture a couple minutes to release flavours.
Remove the mixture from the heat. Add the coconut milk, stirring until it is well incorporated. Add the vegetable stock and lime leaves.
Put the pot back on the heat. Bring the mixture to a hard boil, add all the vegetables except the cooked squash. Boil for a couple minutes to bring the flavours together and soften the vegetables, when ready add the squash and tofu.
Turn down the heat to a simmer. Add lemon juice, salt and sugar.
Taste to make sure the flavours are well-balanced. Add additional salt, sugar or lemon/lime juice if needed. Go slowly, with small amounts. You can always add more.
When I cooked with my friend Udon in Chang Mai, Thailand it was difficult to get exact quantities from her, especially during the final seasoning. It was all about taste.
Once you have seasoned the soup to your liking, serve with wheat berries or rice on the side or your favourite noodle. When I use noodles, I cook them separately. Once they are cooked place them in the bottom of the bowl and pour the soup on top.
In Thailand, whether we went to a sit-down restaurant or ate on a tiny stool in the street, they always offered items to customize the flavour of our dish. Serve this soup with lime or lemon wedges, fresh Thai basil, sugar and red chilli peppers or chili oil on the table.
[i] When turmeric is cooked with coconut oil and black pepper it dramatically increases your body’s absorption of the health benefits.
