This Thai curry soup has just the right balance of salty and spicy. If you use full fat coconut milk, you will likely need to add more curry as the fat tampers the spice flavor.
Thai Curry Soup
A salty, spicy, veggie-packed soup
Ingredients
- 1 tablespoon Olive Oil
- 1/2 Onion chopped
- 1 tablespoon grated Ginger
- 1-2 tablespoons Red Curry Paste start with 1 and add more to taste
- 15 ounce unsweetened coconut milk
- 2 cups Chicken or Vegetable Stock
- 1 tablespoon Fish Sauce or 1 extra tablespoon Soy Sauce or Tamari (for Vegan version)
- 1 1/2 tablespoons Soy Sauce or Tamari
- 1/2 bunch Broccoli chopped or other vegetable, like salad turnip
- 1 bunch Spinach, chard, or kale well washed
- 1/3 bunch Basil or cilantro chopped (or omit if neither is in season)
- 2 tablespoons Lime Juice
Instructions
- Heat oil in a stock pot until it shimmers, then sauté the onion until soft, about 5-6 minutes.
- Stir in ginger and red curry paste until fragrant, about 30 seconds. Pour coconut milk and stir.
- Add stock, fish sauce, and soy sauce/tamari. Taste and add more soy sauce and/or curry to make it as salty and spicy as desired.
- Stir in the broccoli or other vegetable, and simmer until just tender, about 4 minutes. Stir in the spinach/chard/kale and cook just until wilted.
- Just before serving, add in the basil/cilantro and lime juice.
