Red Thai Curry Soup
I love to be inspired by big bold flavours and this soup delivers on both! If you are looking for a great go-to soup when you are feeling bored and uninspired by your regular meals, this is the perfect one for you. The spice gives you a beautiful warm feeling and is perfect for cold days.
For the paste:
1/2 tsp coriander seed (or ground coriander)
1 tsp cumin seed (or ground cumin)
1/2 tsp black peppercorns (lampong)
1 medium red bell pepper (seeds removed and chopped)
2 Thai red chilli (or red chillies for less heat)
1 stalk lemongrass (root and tip trimmed, then chopped)
A handful of fresh cilantro
1 tbsp minced ginger or galangal root
3 cloves garlic
1/4 cup lime juice
1 medium lime, zested and juiced
1 tbsp fish sauce or 1 tbsp mirin
1 tbsp coconut oil or a neutral oil like avocado
1 Tbsp coconut sugar, or honey (optional)
For the curry:
1 red pepper
1 small carrot cubed
1 small onion cut in large cubes
1 tbsp coconut oil or an oil of your choice
1/2 cup coconut milk
Your choice of protein
Garnish: green onions, cilantro, Thai basil
To make the paste, blend all the ingredients until smooth. It can be jarred and stored in the fridge for up to 10 days, or freeze in ice cube trays for longer use.
To make the curry, on a hot cast iron pan, heat oil, sauté onions until translucent, and add the carrots and peppers.
Add the Thai spice paste (about 1 tbsp per serving or more as per your taste), and stir until fragrant.
Add the coconut milk and water if needed to thin the curry to your desired texture.
Add the peppers, broccoli, and sea salt, and simmer until the peppers and broccoli are “al Dante”.
Dish out in a bowl, topped with your choice of protein.
If using proteins like meat, poultry, fish, seafood or plant-based proteins, like tofu or mushrooms, season them with salt and pepper, sauté them, and remove once browned.
Top your soup with the choice of protein.