Recipe: Red Curry Soup
30 minutes. 3 pots. All the health benefits
I hate reading these blurbs on recipes….yet here we are. Sorry for all the hate, recipe websites, I get it now….the story makes it.
Last night we made Red Curry Soup. I found a recipe years ago for it. At the time, I had not heard of it but decided to try it due to its cost effectiveness. Over the years I’ve adapted it to our family’s own version of red curry soup. It’s a perfect for rainy nights, postpartum recovery meals, and immune system boosts. It’s filled with pungent flavors that you can amp up or tame down to your liking. This one is full of spice and flavor, but feel free to play around with it to curate it best for yourself or those you love.
A Note on Ingredients:
To make this as healthy as possible, I highly recommend getting fresh ingredients. The majority of these ingredients are single ingredient foods so buying the best quality of them will only enhance your flavor and the overall health benefits of the dish. That being said, we got organic turmeric, kale, chicken broth. and tofu. The olive oil was cold pressed and 100% produced in Spain to ensure it was actually (hopefully) olive oil and not adulterated. The shrimp was wild caught. But everything else was fresh, but we purchased the store brand to save money :) I will say, if you choose to have tofu, it is one of the few ingredients on this list that I would be hesitant to buy non-organic as soybeans. Soybeans are known to be a major GMO crop that is heavily sprayed with pesticides. Additionally, research is finding that organic soy beans and thus tofu *might* even have more nutritional content like higher protein levels. Of course, if you are anti-soy or pro-animal protein just leave out the tofu. (But every now and then I crave it with this soup, miso and stir fry!)
Red Curry Soup Recipe
Cut, dice and add to big ole pot
2 Tbsp Red curry paste
Half the size of your finger length -idk how do people measure the root- Ginger (grated or diced to equal 1 tsp ish)
6 cloves Garlic
1/2 Onion
1 diced jalapeño
2 Tbsp Olive oil*
Let that mix up and get fragrant then pour
Chicken stock
1 can Coconut milk
1 can Peas
Kale
2 tsp Fish sauce*
Cook the noodles separately while the veggies soak up flavor. Add the noodles to filtered water and 1 tsp of turmeric to the water to get the flavor. You can skip this step if you are using the Miracle Noodles. I cook for 5-9 minutes. Be careful not to overcook as the noodles get mushy!
1 pack Vermicelli Angel hair Rice Noodles OR Miracle Noodle (egg white noodles)
1 tsp Turmeric
water to boil
While the noodles are boiling. You want to cut about half your block of tofu. Then get some paper towels and press as much water out from the tofu as you can. After that add 1-2tsp of olive oil to a separate pan with 1tsp fish sauce. Add the sesame oil then tofu and top with a chili paste to your spice preference. Cook for about 5-10 minutes
1/2 Organic tofu
1 tsp Sesame oil
1 tbsp Chili onion paste
You want to cook the tofu on low while it gently crisps up on one side. Move around with a spatula every 3 minutes to coat and cover. While this is cooking you can boil your shrimp. Boil until pink. I tend to boil them for 6-10 minutes from frozen as I worry about them being undercooked…even though this could be considered me overcooking them
10-20 Shrimp
So now you’re gonna bring it all together. After the noodles, tofu and shrimp are done cooking you make your bowl!
Top with:
Cilantro leaves and stems
Lime (fresh squeezed)
Enjoy!