Friday, January 8, 2010

Thai Curry Soup

With this cold weather & a little bout with a cold, Thai curry soup has been my current obsession. To me it's sort of like chicken noodle soup on steroids. I've ordered it out a few times lately but decided it was time to make some at home.
7 - Thai Curry Soup
There are a lot of recipes for this soup online but I was inspired most by this one on Pink Bites, though I added some garlic & bumped up the amount of red curry paste. It's pretty darn close to the soup I've been having out though it needs to be just a touch spicier, not sure exactly what to add for that yet.

One of my goals when making this soup was to be able to make the broth & refrigerate it, then just cook up a single serving as needed for lunch or dinner. It worked perfectly & by cooking just a bowl's worth as needed the vegetables remained crisp. I used broccoli florets, red onion, mushroom, carrot but you could use any mix of fresh vegetables you wanted.

A note about the noodles. I used rice sticks because those were what I had on hand. What I really wanted for this soup was a thicker rice noodle, one that was almost the size of fettuccine but I couldn't find it at the store. The rice sticks worked well though & cook up quickly in 3 minutes which worked wonderfully for making up single servings of soup.

Thai Curry Soup
(adapted from Pink Bites)

2 t canola oil
1 T fresh ginger, minced
1 clove garlic, minced
4 t red curry paste
4 c chicken stock
1 14 oz can light coconut milk
4 boneless chicken thighs, cut into bite-sized pieces
1 T fish sauce
2 T lime juice
2 t brown sugar
1 smal red onion, sliced thin
1 carrot, peeled & sliced
4 crimini mushrooms, stemmed & sliced
florets from one small head of broccoli
3 - 4 oz rice sticks
4 c spinach leaves, chopped

In a medium soup pot heat the oil over medium high heat. Add the ginger & garlic then cook for about 2 -3 minutes, do not let the garlic brown. Add the curry paste & stir while cooking for about 30 seconds. Add the chicken stock, coconut milk and chicken. Bring to a boil. Reduce heat, cover & let simmer for 15 minutes, until chicken is cooked through. Stir in fish sauce, lime juice & brown sugar. (If you are not going to serve at this time refrigerate this broth to use later. Just follow the remaining directions when you are ready to eat. You can cook up the whole batch or just one bowl at a time.)

Bring back up to a simmer. Add the onion, carrot, mushrooms & broccoli. Let cook for 2 minutes. Stir in the rice sticks. Cook for 2 more minutes. Add the spinach & cook for 1 more minute.

Serves 4

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© 2007-2010 Kathy Lewinski

24 comments:

Carla and Michael said...

That soup looks inviting. I've been wondering what else I could use that jar of red curry paste for and a soup base just never occured to me. Giving this a try sooner than later.
Thanks,
Carla

LoveFeast Table said...

I could use a bowl of this right now!! Looks delish!

Beth said...

I was going to attempt something similar in my slow cooker - just what the doctor ordered

Toni said...

That does look wonderful and I'm always on the lookout for new soups. Thanks for the inspiration!

Amy said...

Sounds great. This is a must-try for us. We love soup and anything with a bit of spice!

George Gaston said...

kat, this looks marvelous! And it has many of my favorite ingredients. I'll have to make a batch. Thanks...

Lori said...

You keep reminding me of things I haven't stocked the kitchen yet that I need to pick up - red curry paste. Soup sounds so great and I love Pink Bite's blog!

JennDZ - The Leftover Queen said...

I saw you tweeting or fbing about this - and I was wondering how it turned out! Looks wonderful and warming!

Michelle said...

OH this sounds so good and I've been craving curry lately too!

norris hall said...

Hi If you like cookiing Thai food, may I recommend this site
www.thaifoodtonight.com

The Daily Dose said...

Mmm that's what I always order out too! I'm going to vegetarianize this recipe and cross my fingers that it comes out as good as yours! Thanks for the recipe!

kat said...

Daily Dose - I think with some veggie broth & grilled tofu this would be just as great

Lori said...

THis is one of my favorite soups. I have to try your version next!

kate said...

I've never made a curry soup; plenty of curry main dishes otherwise, but never soup. Imagine that! And what a coincidence- or not - that I have everything I need right now to make this. Hmmm.......

Foodycat said...

You are so right - that is exactly what this weather is calling for!

Fresh Local and Best said...

This curry looks so comforting and savory!

Anonymous said...

I made this for lunch today and my family devoured it - start to finish, less than one hour. Everyone wanted seconds, but there wasn't any left. My advice? Double it.

Anonymous said...

Hi - I just came across your blog and it's great. I am a big fan of Thai soups and recommend that to add more spice use a sliced red chilli as well as your red curry paste. It adds the heat you need and if you prefer it hotter just add more. It might take a few attempts to get it just right. I leave out the coconut milk to make it a little less calorific. One other hint is don't use bok choi or any other leafy green in it if you are not goinge to eat it straight away as the soup takes on the flavour of the green veg only and it over powers. Hope this helps :) F

Maria said...

The hubs doesn't like thai, but I am a huge fan, looks great! I will make a pot for myself.

grace said...

even though those rice sticks resemble really thick hair, i think your soup looks delicious. i'm not well-versed in thai flavors, but the ingredient list looks awesome. :)

Anonymous said...

I picked up some rice sticks at Trader Joe's that are Thai-style and shaped like a smaller fettucine noodle. I haven't tried them yet, but this recipe gives me the perfect, yummy excuse. Thanks!

Lo said...

Oh, gosh -- I remember the first time I added a dollop of red curry paste to a bowl of chicken noodle soup hoping to clear out my sinuses... it was wonderful. And this looks like an even better (more well thought out) version.

*slurp*
I can totally understand how this could become an obsession.

Psychgrad said...

There is a restaurant that makes an excellent Thai soup very close to where I work. I've been thinking of replicating it. This looks like a good starting point.

Anonymous said...

I would recommend green curry paste--it I hotter than the red curry paste

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