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Thai Red Curry Soup
Recipe

20 INGREDIENTS • 9 STEPS • 50MINS

Thai Red Curry Soup

3.5
2 ratings
While not blaring hot, this soup has a deeply warming spice from Thai red curry paste.
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
While not blaring hot, this soup has a deeply warming spice from Thai red curry paste.
50MINS
Total Time
$3.72
Cost Per Serving
Ingredients
Servings
4
US / Metric
Bok Choy
3 stalks
Bok Choy
Broccoli
2 cups
Sugar Snap Peas
1 cup
Sugar Snap Peas
Fresh Basil
1/4 cup
Onion
1/2
Onion
Red Chili Pepper
1
Red Chili Pepper
Garlic
3 cloves
Thai Kitchen@ Roasted Red Chili Paste
3 Tbsp
Thai Kitchen@ Roasted Red Chili Paste
Sriracha
3 Tbsp
Lime
1/2
Lime, juiced
Vegetable Stock
3 cups
Vegetable Stock
Coconut Milk
27 fl oz
Coconut Milk
Fresh Cilantro
1 handful
Scallion
3 stalks
Scallions
Nutrition Per Serving
VIEW ALL
Calories
552
Fat
47.0 g
Protein
10.7 g
Carbs
32.0 g
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Thai Red Curry Soup
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
Cooking InstructionsHide images
step 1
Chop the Jalapeño Pepper (1).
step 1 Chop the Jalapeño Pepper (1).
step 2
Chop the Scallions (3 stalks), the Fresh Cilantro (1 handful), the Broccoli (2 cups) and the Green Beans (1 cup).
step 2 Chop the Scallions (3 stalks), the Fresh Cilantro (1 handful), the Broccoli (2 cups) and the Green Beans (1 cup).
step 3
Chop the Fresh Basil (1/4 cup). Chop the Bok Choy (3 stalks).
step 3 Chop the Fresh Basil (1/4 cup). Chop the Bok Choy (3 stalks).
step 4
Blend Onion (1/2), Red Chili Pepper (1), Garlic (3 cloves), and half the basil in a food processor. Then add the Thai Kitchen@ Roasted Red Chili Paste (3 Tbsp), Sriracha (3 Tbsp), Garam Masala (1 Tbsp), Ground Turmeric (1 Tbsp), Curry Powder (2 Tbsp), and stir well.
step 4 Blend Onion (1/2), Red Chili Pepper (1), Garlic (3 cloves), and half the basil in a food processor. Then add the Thai Kitchen@ Roasted Red Chili Paste (3 Tbsp), Sriracha (3 Tbsp), Garam Masala (1 Tbsp), Ground Turmeric (1 Tbsp), Curry Powder (2 Tbsp), and stir well.
step 5
In a large pot, heat 1 tbsp. oil and add the curry paste. Allow to bubble before adding half the jalapeno pepper (1).
step 5 In a large pot, heat 1 tbsp. oil and add the curry paste. Allow to bubble before adding half the jalapeno pepper (1).
step 6
After a minute, add the vegetables one at a time and allow to soften for a few minutes before adding the next one. Broccoli first, then the Sugar Snap Peas (1 cup), green beans, then bok choi.
step 6 After a minute, add the vegetables one at a time and allow to soften for a few minutes before adding the next one. Broccoli first, then the Sugar Snap Peas (1 cup), green beans, then bok choi.
step 7
Once the vegetables are softened, add the Coconut Milk (27 fl oz), Bamboo Shoots (1/2 cup), juice from Lime (1/2) and Vegetable Stock (3 cups).
step 7 Once the vegetables are softened, add the Coconut Milk (27 fl oz), Bamboo Shoots (1/2 cup), juice from Lime (1/2) and Vegetable Stock (3 cups).
step 8
Bring to a simmer. Add the remaining basil last.
step 8 Bring to a simmer. Add the remaining basil last.
step 9
Garnish with cilantro and scallion and serve.
step 9 Garnish with cilantro and scallion and serve.
Tags
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Dairy-Free
Comfort Food
Shellfish-Free
Dinner
Vegan
Vegetarian
Vegetables
Thai
Winter
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