Thai soup with the red curry paste is a dish that you can eat endlessly. It is an ideal option for those who, like me, love the combination of seafood with fresh herbs, vegetables and rice noodles. Red curry paste is one of the main ingredients found in this soup. The basic ingredients from which this Thai red curry paste is made are: red chili pepper, garlic, lemongrass, turmeric, salt and shrimp paste. Galangal or ginger, onion, coriander and cumin are also added when making this paste.
In Thai cuisine, red curry paste is the basis of many dishes such as Thai curry, soups, noodles and many others. Thanks to the addition of curry paste, the soup has an intense herbal aroma and a unique taste. As this paste is quite spicy, soups to which it’s added also acquire a spicy taste. The sharpness of the soup is slightly mitigated by coconut milk, the addition of fresh coriander and lime juice. I usually make Thai soup with prawns, but an equally popular addition is poultry or a combination of poultry and seafood. I encourage you to prepare this delicious Thai red curry soup, and below I leave you the recipe for it.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for red Thai curry soup.
- 120 g rice noodles
- a big bunch of coriander
- 300 g prawns
- 1 teaspoon of salt
- 100 g onion
- 200 g bell pepper mix
- 3 tablespoons of Thai red curry paste
- 3/4 teaspoon of grated ginger
- 1,2 l vegetable broth
- 400 ml coconut milk
- 1 tablespoon of oil
- 50 g carrot
- 2 big cloves of garlic
How to make Thai red curry soup.
Pour the oil into a pot, add the onion cut into small cubes and fry over a medium heat for 3-4 minutes. Next, add peppers cut into strips, carrots cut into thin strips, mashed garlic, grated ginger and Thai red curry paste. Fry for 2-3 minutes, then pour in the broth, coconut milk and salt. Bring it to a boil and cook for 5-6 minutes. Add the rice noodles to the boiling ingredients and continue cooking for 4 minutes. Following that, put the prawns and cook it all together for 2-3 minutes. Remove the soup from the heat, add the lime juice and finely chopped coriander.
Good to know when making Thai red curry soup.
When making this soup, I used ribbon rice noodles. However, they can be replaced with any other type of rice noodles.
The weight of the prawns I provided in the ingredients is their weight after peeling and cleaning. I use raw prawns and most often I go for frozen ones. This soup can be made with both fresh and frozen prawns. You can also use boiled prawns, but after adding them to the soup, it should not be cooked for too long.
Do you like dishes with Thai curry paste? If so, try our recipe for Thai green curry.
Leave a Reply