Spicy Red Curry and Coconut Noodle Soup
Spice Up Your Night with Spicy Coconut Red Curry Soup!
Craving a vibrant, flavorful, and comforting meal? Look no further than our Spicy Coconut Red Curry Soup! This isn’t just a soup; it’s an experience. The creamy coconut milk, the kick of red curry paste, and the fresh toppings create a symphony of flavors that will tantalize your taste buds. Perfect for a cozy weeknight dinner or a light yet satisfying lunch, this recipe is surprisingly easy to make and comes together in just 30 minutes!
This soup is a fantastic way to enjoy the rich flavors of Asian cuisine without spending hours in the kitchen. We’ve balanced the spice with the sweetness of coconut cream and a touch of sugar, creating a harmonious blend that’s both comforting and exciting. The addition of fresh vegetables and toppings adds a delightful crunch and burst of freshness.
What makes this soup special?
- Quick & Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Flavorful: A delightful blend of spicy, sweet, and savory flavors.
- Customizable: Easily adjust the spice level and toppings to your liking.
- Healthy & Nourishing: Packed with vegetables and flavorful broth.
Tips for the Perfect Soup:
- Spice Level: Adjust the amount of red curry paste to control the heat. Start with less and add more to taste.
- Coconut Cream: Using full-fat coconut cream will result in a richer, creamier soup. You can substitute with coconut milk, but the texture will be slightly thinner.
- Freshness is Key: Don’t skimp on the fresh toppings! They add a wonderful burst of flavor and texture.
- Noodle Choice: While we used vermicelli noodles, you can substitute with rice noodles or your favorite type of noodle.
Frequently Asked Questions:
- Can I make this soup vegetarian/vegan? Absolutely! This recipe is easily adaptable. Ensure your red curry paste doesn’t contain any fish sauce or shrimp paste, and use vegetable broth instead of chicken broth.
- Can I add protein? Yes! Feel free to add shrimp, chicken, or tofu to the soup. Add it along with the mushrooms to simmer.
- How long does this soup keep? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the broth, so you may need to add a little water or broth when reheating.
- Can I freeze this soup? Yes, but the texture of the noodles may change upon thawing. It’s best to freeze the soup base without the noodles and add freshly cooked noodles when reheating.
- What if I don’t have all the toppings? Don’t worry! Use whatever fresh vegetables and herbs you have on hand. Bean sprouts, red onions, cilantro, and green onions are all great options, but feel free to get creative!
Get ready to embark on a culinary adventure with our Spicy Coconut Red Curry Soup. It’s a dish that’s sure to become a new favorite in your household!
Spicy Coconut Red Curry Soup
Ingredients
- 2 tbsp red curry paste
- 1/2 cup coconut cream
- 3 cups chicken broth
- 1 lime juice lime juice
- 1 tbsp granulated sugar
- 200 g vermicelli noodles
- 4 pieces fried tofu puffs cut into bite-sized pieces
- 4 medium cremini mushrooms sliced
- 2 tbsp canola oil
- to taste bean sprouts
- to taste cilantro
- to taste red onions thinly sliced
- to taste cherry tomatoes cut into halves
- to taste green onions chopped
Instructions
- In a large pot, heat canola oil over medium high heat. Add the red curry paste and stir fry for 1 minute. Add the coconut cream and stir for 2-3 minutes, until the coconut cream is melted, soft and well combined with the red curry paste. Pour the chicken broth and lower heat to medium. Bring soup to a simmer. Add sugar and mix well. Add the sliced cremini mushrooms into the soup and let simmer for 1 minute. Remove soup from heat and add the lime juice and stir well.
- In a separate pot, cook the vermicelli noodles according to packaging's instructions (The vermicelli noodles we used took about 3-5 minutes to cook)
- Set two medium-sized bowls each with the vermicelli noodles and fried tofu puffs. Pour the soup into each bowl and top with bean sprouts, cherry tomatoes, red onions, cilantro, and green onions.
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