My husband adores my Thai-style soups and curries nearly as much as he enjoys my Indian creations. I made this just as I was coming down with a cold (which I am still fighting) and it was just what I needed. The soup was soothing on the throat, warming and packed full of vital nutrients. Once everything is prepped, it comes together in no time at all and fills the kitchen with the lovely aroma of Thai flavors. The addition of coconut milk lends a delightful creaminess to the soup and surely adds to the elegance.
I usually have homemade Thai red curry paste on hand, so when the craving hits for Thai, I have most of the staples on hand. You can of course use any Thai curry paste, but I encourage you to make your own because it's superior in flavor to most store-bought brands and you can make it as hot or mild as you wish. An additional bonus is that my version is completely vegetarian. It keeps well in a sealed glass jar for a good month or more.
|Thai Red Curry Vegetable Soup|
|Recipe by Lisa Turner|
Published on February 5, 2014
A Thai-style "cream of tomato" soup with coconut milk and loaded with fresh vegetables
This is my contribution to No Croutons Required. Jacqueline is hosting this month. You are invited to share a vegetarian soup or salad.
More Thai dishes that you are sure to enjoy from Lisa's Vegetarian Kitchen:
Creamy Thai Coconut Mushroom Soup
Thai Coconut Mushroom Soup with Kidney Beans
Thai Coconut Mango Salad
Massaman Curry with Paneer Cheese
On the top of the reading stack: Cooking Inspired by Estee Kafra
Audio Accompaniment: various noises