It’s soup week here at Cook’s Hideout, if you haven’t noticed yet. After Mexican flavored black bean soup and this Italian flavored pizza soup, today I have this Thai flavored vegan red curry soup. This is for the final day of this week’s ‘Warm Soups and Stews’ BM theme.
Ingredients needed for Thai red Curry Soup:
The most important ingredient for this soup is Thai red Curry paste. You can make it at home or use store bought. But I usually keep a bottle of store bought curry paste in my pantry. I buy Thai Kitchen brand which is vegan with no animal products. Another crucial ingredient is Coconut milk. I use full fat coconut milk but low fat would work just fine too.
Ingredient substitutions:
Recipe calls for Thai Basil leaves and Kaffir lime leaves. These are easily available in Asian grocery stores. Both these ingredients add authentic Thai flavor to the soup. But if you don’t have access to these ingredients - then simply substitute Thai basil with regular basil leaves. Kaffir lime leaves can be subbed with lime zest.
Veggies for the soup:
This is a great cold weather soup because it’s spicy, hearty and warms you up in no time. But it can also be served any time of the year. The ingredients can be easily changed up to include any vegetables that are in season. For example, use sweet potatoes or winter squash in winter and use zucchini, peppers or corn in summer.
How to Serve the Red Curry Soup:
This spicy soup can be served as is. But make it a meal by serving over brown or white rice or even cooked noodles. Or simply add the noodles right into the soup when it is simmering. Slurp and Enjoy!! Don’t forget to check out what my fellow marathoners have cooked up today for BM# 106.
