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Thai Red Curry Soup
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Description
A spicy Thai red curry soup bursting with fresh Thai flavours! This soup can be served as an appetizer or as a meal.
Ingredients
- 1 Tablespoon Thai Red Curry Paste
- 1 Tablespoon Grated Ginger
- 6 cups Vegetable Broth
- 1 can (13 1/2 Oz. Size) Coconut Milk
- 1 Tablespoon Honey
- 1 Tablespoon Fish Sauce
- 2 Tablespoons Fresh Squeezed Lime Juice
- 1 bunch Cilantro
- 3 Green Onions, Chopped
- 2 Red Chillies, Chopped
- 1 package (8 Oz. Size) Rice Noodles
Preparation
Heat red curry paste and grated ginger in a large pot on medium heat. Mix until aromatic.
Add chicken broth and coconut milk. Stir and bring to a boil. Reduce heat to medium and add honey, fish sauce, and lime juice. Reduce heat to low and simmer for at least 10 minutes.
Taste broth and adjust to taste. If you prefer more salt, add more fish sauce. If you prefer more citrus, add more lime.
Boil rice noodles in a pot of hot water and drain. Garnish soup with rice noodles, cilantro, green onion, and chilies. Enjoy!
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