Description

Crazy flavorful Thai Red Curry Soup with rice noodles, tofu or chicken, veggies, spinach and loads of fresh herbs. If you're feeling sick, this vibrant soup packed with healing ginger and garlic will help bring you back to life! On the table in less than 30 minutes.

Ingredients

Units Scale

1 tbsp extra virgin olive oil
1/4 cup Thai red curry paste
5 cloves garlic, minced
1 tbsp minced fresh ginger
1 red bell pepper, chopped
4 cups vegetable or chicken broth
1 15 oz can full fat coconut milk
1 12 oz bag frozen vegetable blend (like carrots, zucchini, cauliflower, green beans, etc)*
1 tbsp brown sugar or coconut sugar
3 oz rice noodles (or vermicelli)
2 cups diced extra firm tofu (drained and pressed) or shredded cooked chicken
1/2 lime, juiced
1 1/2 tbsp reduced sodium soy sauce
2 tsp fish sauce, optional but recommended
1 large handful baby spinach
1/2 cup each fresh basil and cilantro
1/2 tsp fine sea salt, to taste

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Instructions

Warm olive oil in a large pot or Dutch oven over medium heat. Once hot, add curry paste and sauté for 3 minutes. Add garlic and ginger and sauté for another 3 minutes.
Add bell pepper, broth, coconut milk, and frozen vegetables. Bring to a boil, then reduce heat to low and simmer, covered, for 8 minutes.
Bring soup to a gentle boil over medium heat and stir in coconut sugar, noodles, and tofu or cooked chicken. Simmer for 3 minutes for vermicelli and closer to 7 minutes for thicker rice noodles, or until they're fully cooked.
Remove from heat. Stir in lime juice, soy sauce, fish sauce, spinach and a 3/4 of the fresh herbs. Let the soup sit for 5 minutes for the greens to soften. Season to taste with salt and pepper. Serve soup garnished with remaining fresh herbs. It will thicken as it sits!

Notes

*You could also use fresh veggies of choice, like 1 medium carrot, 1 small zucchini, and 1 heaping cup each broccoli and cauliflower. Shiitake mushrooms are also amazing here!