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Recipe: Vegetable Thai Curry Soup

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There’s nothing I love more on a cool day than a noodle soup!  

But I don’t want just any soup.  I want a soup bursting with flavor!  Enter this good for the tummy, good for the soul Vegetable Thai Curry Soup.  This recipe is super versatile, so feel free to throw in some shrimp or additional vegetables or substitute the noodles for rice. With the recipe as I’ve laid it out, you only need to remove the fish sauce for it to not only be vegetarian but also vegan!  Shockingly, the soup tastes even better the next day once all the flavors have more time blend together so consider packing this for lunch the next day too!

Print Recipe
Vegetable Thai Curry Soup
Vegetable Thai Curry Soup
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 2 Tbsp cooking oil
  • 3-5 cloves garlic minced
  • 1 Tbsp fresh ginger sub 1/4 tsp dried ground ginger
  • 2 Tbsp Thai red curry paste
  • 1 lb sweet or regular potato cubed
  • 2 handfuls shitake mushrooms sliced
  • 1 bunch baby bok choy, swiss chard, or kale diced stalks and roughly chopped greens
  • 4 cups broth vegetable or chicken
  • 2 tsp sea salt or more to taste
  • 13 oz can unsweetened coconut milk
  • 1/2 Tbsp fish sauce
  • 4 oz rice vermicelli noodles or other thai noodles
Finishing Touches
  • 1/2 Lime squeezed
  • 1 Tbsp Fresh cilantro
  • 1-2 squirts Sriracha
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 2 Tbsp cooking oil
  • 3-5 cloves garlic minced
  • 1 Tbsp fresh ginger sub 1/4 tsp dried ground ginger
  • 2 Tbsp Thai red curry paste
  • 1 lb sweet or regular potato cubed
  • 2 handfuls shitake mushrooms sliced
  • 1 bunch baby bok choy, swiss chard, or kale diced stalks and roughly chopped greens
  • 4 cups broth vegetable or chicken
  • 2 tsp sea salt or more to taste
  • 13 oz can unsweetened coconut milk
  • 1/2 Tbsp fish sauce
  • 4 oz rice vermicelli noodles or other thai noodles
Finishing Touches
  • 1/2 Lime squeezed
  • 1 Tbsp Fresh cilantro
  • 1-2 squirts Sriracha
Vegetable Thai Curry Soup
Instructions
  1. Heat the oil in a large soup pot over medium heat. Once the oil is hot, add the garlic, ginger, and curry paste. The curry paste will be in clumps so use a cooking spoon to break it up and mix it with the garlic and ginger. Saute for 2 minutes or until fragrant.
  2. Add potatoes, leafy green stalks only (if available), and broth to the pot. Increase the heat to medium-high and bring the pot to a boil. Once boiling, reduce the heat to medium-low and let it simmer until the potatoes are done. The time for this will vary based on whether you're using white or sweet potatoes (white take a bit longer). Stir occasionally to make sure the curry paste has completely dissolved. During this time, add the salt to your broth to taste. Depending on what broth you use, you will need more or less salt.
  3. When you're getting close to the soup being ready, boil a separate pot of water for the noodles and follow the package instructions. Set aside.
  4. Once the potatoes are tender, turn the heat off under your pot. Add the coconut milk, fish sauce, and mushrooms and stir until the coconut milk is completely dissolved in the broth. Add the leafy greens and slowly mix to allow them to wilt in the hot broth. If you like a thicker soup and your noodles to absorb the broth, add them to pot now. If you prefer a brothier soup, continue to keep the noodles separate.
  5. To serve, if you haven't already added your noodles, divide the noodles between bowls. Ladle the soup over the noodles. Top with a squeeze of lime, cilantro, and sriracha or any other toppings of your choice.

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