I went to the Asian market a few days ago with the hope to find a durian (which I found!) and while I was walking around, seeing all these fresh herbs and vegetables inspired me to make something Asian. I love Asian food. So I decided to make a red thai curry soup, which was very delicious. It’s nothing very complicated or fancy; it’s very simple and quick to make. It was perfect for me as I was only cooking for myself that day.
I used a variety of vegetables such as mung bean sprouts, mangetout and bok choy, but you could add any other vegetables of your liking such as mushrooms or daikon. I also added buckwheat noodles, as well as coconut milk, red thai curry, lime juice and fresh herbs. It was very tasty.
This soup is vegan and soy-free. It can also be gluten-free if using gluten-free noodles. It serves 2.
- 1tbsp sesame or coconut oil
- 2-3 cups mix vegetables, such as bean sprouts, mangetout, bok choy, mushrooms and daikon
- 3 tbsp red Thai curry paste
- 1 can full fat coconut milk
- Noodles of choice (I chose buckwheat & wheat noodles)
- ½ tsp sea salt
- 1 cup water
- 1 lime, juice
- Fresh cilantro, to garnish
- Heat the oil in a large saucepan or wok, and stir-fry vegetables for 2-3 minutes but make sure they are still a little crunchy.
- Add curry paste. Mix well.
- Add coconut milk, water, noodles and salt. Bring to a boil, reduce heat to low, and let cook for a few minutes or until the pasta are done.
- Stir in the chopped cilantro and lime juice, and serve.