Red Curry Thai soup

Warm, aromatic, and comforting, this Red Curry Thai Soup is the perfect balance of heat, flavor, and creaminess. Packed with fragrant herbs and fresh pumpkin, it’s a delicious way to spice up your meal rotation.

Ingredients:

2 tbsp red curry paste (adjust to heat preference)

1 can coconut milk

2 cups vegetable broth

1 tbsp soy sauce or tamari

1 tbsp coconut sugar

2 tbsp fresh lemongrass

1-2 tbsp lime juice (freshly squeezed)

1 tbsp ginger (grated)

2 cloves garlic (minced)

1 medium onion (sliced thin)

2 cups pumpkin( I use kuri pumpkin)

1/2 cup baby spinach (or other greens)

Thai basil (for garnish)

Chili flakes (optional, for extra heat)

Instructions:

1. Prepare the base: In a large pot, heat a bit of oil over medium heat. Add the minced garlic, grated ginger, lemongrass and sliced onion. Sauté for about 2 minutes until fragrant and softened.
2. Add the curry paste: Stir in the red curry paste and cook for another minute, allowing the paste to release its aromas.
3. Pour in the liquids: Add the coconut milk and vegetable broth. Stir well to combine with the curry paste, ensuring it’s smooth.
4. Flavor the soup: Stir in the soy sauce, lime juice, and coconut sugar. Adjust to taste, adding more lime or sugar if desired for balance.
5. Add the pumpkin: Let it simmer in the soup for 10-15 minutes, or until tender.
6. Finish with greens: Stir in the spinach or other greens and let them wilt in the hot soup.
7. Serve: Taste and adjust seasoning with more soy sauce, lime juice, or sugar if needed. Ladle the soup into bowls, garnish with fresh cilantro, and a pinch of chili flakes if you like extra heat.

Tips:

If you prefer a spicier soup, add extra red curry paste or chili flakes.

For a heartier soup, you can add noodles like rice noodles.

Top with a squeeze of lime, sprinkle of chopped peanuts or sesame seeds for added texture.

Enjoy this vibrant, flavorful bowl of Red Curry Thai Soup that’s guaranteed to warm you from the inside out!

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