This luscious Thai red curry soup has been a recent discovery in our home and has definitely made the “repeat list”. With its beautiful colour and balanced ingredients, it’s a meal in a bowl that’s flexible enough to forgive a forgotten ingredient or take on a different one. Use whatever veggies you have on hand to make it yours!
You’ll start to see a trend in the recipes I post here → I love options. I love a recipe that is easily changed to suit the cook’s needs as well as those of their family. Because of this, I know that this recipe is a very minimalistic and not-so-authentic form of Thai red curry soup, so let’s get that out of the way. Use this recipe as a guide to creating the flavour profile you’re looking for. A couple of things:
Use any and all vegetables you enjoy in this soup and play with the balance.
If you’re not used to foods with heat, maybe scale back the Thai red curry paste to 2 Tbsp to start
Most soups call for broth, not water. I intended to do the same, but realized I didn’t have any broth halfway through making this! The results with just water were, to my surprise, excellent. Making this a lower-sodium option and a happy accident.
Nutrition Facts: Calories 306kcal, Total Fat 19g, Saturated Fat 12.3g, Cholesterol 41mg, Sodium 835mg, Carbohydrate 18.3g, Fibre 2.7g, Sugars 3.7g, Protein 16g, Vitamin D 0mcg, Calcium 33mg, Iron 2mg, Potassium 494mg.