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Red Thai Curry Noodle Soup

Prep Time30 minutes
Total Time1 hour 30 minutes
Keyword: curry, international, noodles, soup series, spicy, vegan, vegetarian
Yield: 4 people

Ingredients

Red Curry Paste

  • 3 cloves garlic
  • 1 2 inch piece fresh ginger
  • 1 red bell pepper seeded and chopped
  • 1 medium onion chopped
  • 2 thai red chilis or 1 red jalapeño
  • 2 tbsp harissa chili paste

Red Curry Soup

  • 1/4 c red curry paste
  • 2 tbsp oil
  • 1 medium onion sliced
  • 2 c broccoli cut into florets
  • 10 oz can heart of palm drained
  • 1 12 oz can full fat coconut milk
  • 1.5 (6 cups) quarts vegetable or chicken broth
  • 1 12 oz package rice noodles cooked according to manufactures directions
  • tt salt
  • 1 jalapeño thinly sliced (optional)
  • 1/2 c basil chopped
  • 1/2 c cilantro chopped
  • 1/2 c mint chopped (optional)
  • lime wedges for garnish

Instructions

Red Curry Paste

  • Combine all ingredients and puree in a blender or food processor until mixture resembles a thick paste. Store in a lidded jar for future use.

Red Curry Noodle Soup

  • In heavy bottomed 4 quart saucepan, add oil and bring to medium heat. Add red curry paste and sauté until paste begins to simmer, about 1 minute. Add onions and sweat until translucent.
  • Next add vegetable/chicken broth and bring to medium-low heat. Add heart of palm, broccoli cover and continue to simmer to allow flavors to develop, and broccoli to cook, about 10-12 minutes.
  • Reduce heat to low and add noodles. Allow noodles to heat through, about 2 minutes. Remove pot from heat, sir in coconut milk. Add in jalapeño, basil, cilantro and mint. Serve immediately in large bowls and top with extra jalapeños, herbs and lime wedges.