Missing your favorite Thai restaurant....we recommend this heart-warming soup made with commissary and pantry ingredients that you can whip up in 30 minutes!
Prep Time10 minsCook Time20 minsTotal Time30 mins
INGREDIENTS
1 Rice Noodles (package)
1 tbsp Coconut Oil
1 cup Sweet Potato, Carrots, Cauliflower, Parsnips, or Yellow Squash (chopped)
1 cup Snow Peas, Frozen Peas, Bok Choy Edamame, or Green Beans (chopped)
1 Ginger (2" piece), unpeeled and finely grated
4 Garlic cloves, finely grated
3 tbsp Thai Red Curry Paste
Salt and Pepper
1 Coconut Milk (14 oz can)
1 Lime
Cilantro or Basil leaves, for serving
DIRECTIONS
11. Cook the noodles according to package directions. Drain, rinse and set aside.
2While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
3Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
4Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.
Ingredients
1 Rice Noodles (package)
1 tbsp Coconut Oil
1 cup Sweet Potato, Carrots, Cauliflower, Parsnips, or Yellow Squash (chopped)
1 cup Snow Peas, Frozen Peas, Bok Choy Edamame, or Green Beans (chopped)
1 Ginger (2" piece), unpeeled and finely grated
4 Garlic cloves, finely grated
3 tbsp Thai Red Curry Paste
Salt and Pepper
1 Coconut Milk (14 oz can)
1 Lime
Cilantro or Basil leaves, for serving
Directions
11. Cook the noodles according to package directions. Drain, rinse and set aside.
2While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
3Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
4Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.
Thai-Inspired Coconut Curry Soup with Vegetables
Kristy Sameth