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Thai Red Curry Soup

Fiery Thai Noodle Soup. Plant based friendly (omit fish sauce) and perfect for a cold night! 

Ingredients

  • 1 Yellow Onion, sliced
  • 5 Cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1 cup Broccoli Florets
  • 33 oz Veggie Broth
  • 2 cans Coconut Milk unsweetened
  • 4 oz Red Curry Paste Thai Kitchen
  • 1 tsp Kosher Salt
  • 2 Limes juice
  • 3 tbsp Soy Sauce
  • 2 tbsp Fish Sauce Red Boat
  • 2 tbsp Maple Syrup Grade A
  • 1 tbsp Tomato Paste
  • 2 tsp Sesame Oil
  • 2 oz Rice Noodles optional
  • 1 Fresno chili for garnish
  • 1/4 cup Green Onion, chopped
  • 1/4 cup Fresh Basil, chopped
  • 1/4 cup Fresh Cilantro, chopped
  • 1/4 cup Roasted Peanuts, chopped

Instructions

  • Heat 2 tbsp olive oil in large dutch oven
    Saute the onions for about 5 mins 
    Add the broccoli florets and cook for another 5-7 minutes until the onions start to brown
    Add the chopped garlic and ginger and cook for another 3 minutes 
    Add the Red Curry paste and heat through on low
    Add the salt
    Add the veggie stock, lime juice, soy sauce, fish sauce (omit if vegan), maple syrup, and tomato paste
    Stir and bring to a simmer
    Add in the coconut milk, stir and bring to gentle boil
    Check for seasoning- add lime and soy sauce if needed
    Add two tablespoons of the chopped green onion, basil and cilantro (each)
    Reduce heat to simmer and cook another 5 mins
    If using Rice noodles, add in 2-3 mins before serving. They absorb liquid very quickly and can get soggy, so don't add them too early. You can also just serve the broth over white rice
    Garnish with the remaining fresh herbs, a few slices of the Fresno chili and some of the chopped peanuts