If you think you can’t cook Thai food, try this.
Thai cuisine typically requires a lot of different spices, but this easy curry soup recipe’ll make y’all feel like a pro. What’s great is it’s not spicy, though the recipe is actually called “Spicy Thai Coconut Soup.” You can increase the spice level as you wish, and can also use different noodles or potatoes depending on your preference. I’ve never tried it with green curry paste, but my attempts at green curry haven’t been as successful, so I don’t mess around with this one, which uses red.
8oz (225g) buckwheat spaghetti or soba
1 tbsp oil
2 sweet potatoes, peeled & diced
1 onion, sliced into half rounds
1 sliced red pepper
1 minced garlic clove
2 tbsp red curry or chili paste (I use Thai Kitchen brand)
1 tsp maple syrup or other liquid sweetener
2 c vegetable broth
1 can coconut milk
juice of 1 lime
red pepper/chili flakes
1/2 c cilantro
Optional: 1/4 c unsalted peanuts
Boil water in a pot and cook the pasta or soba noodles according to directions. Drain and rinse in cold water. Heat the oil over medium heat and sauté vegetables for 10 minutes. Stir in the curry or chili paste and syrup. Slowly add vegetable broth, stirring to incorporate the curry paste, followed by the coconut milk. Bring to a boil, them simmer for 5 minutes or until the potatoes are soft. Before serving, stir in lime juice, pepper/chili flakes, and ladle onto noodles. Garnish with chopped cilantro and peanuts, if using. Serves 4.
- I like to chop my potatoes 1/2″ cubed.
- If making more servings, cook in a large pot.
- I find that curry paste isn’t very spicy, so use chili paste and increase the red pepper flakes if you want it really hot.