With so much flavour, it's surprising how quick and easy this soup is to make. Delicious herbs, red curry paste and coconut milk create a flavourful broth ready for your choice of vegetables and proteins. Serve over rice or rice noodles cooked separately.
3/4cupsnow peas, edamame, green beans or bok choychopped to spoon size
1/2cupred pepperssliced thin
3/4cupmushroom capssliced thin
1-2Tbsplime juice
Finishing Touches
3green onionsthinly sliced
1/2cuproasted unsalted cashewslightly crushed
1/2cupcilantro chopped
1/4cupThai basil leaves or basilchopped
1lime cut into wedges
Instructions
Heat oil in large pot over medium high heat. Add onion and cook until tender. Add garlic, ginger and red curry paste. Stir constantly and cook until fragrant about 2 minutes.
Add stock, coconut milk, fish sauce and sugar. If using add chili peppers, lemon grass, kaffir lime leaves and dried Thai basil. Bring to a boil then reduce heat and simmer for 8 minutes.
Stir in cooked chicken, peas, red pepper slices and mushrooms. Heat through, about 5 minutes. Remove lemon grass and kaffir lime leaves.
Stir in lime juice. Taste and adjust seasoning. Garnish with cashews, green onions, cilantro, fresh basil leaves and lime wedges.
Set out bowl of cooked rice or rice noodles and garnishes so each guest can add their favourites.
Notes
Red Curry Paste - Every brand of curry paste is different. Ingredients and heat level can vary greatly, so use as much or as little of your favourite brand as desired. If you're trying a new brand, start with the smallest amount and add more to taste.Thai Chili Peppers - These can add quite a bit of heat - add only if you like a little it spicy.If the optional Thai herbs are difficult to get, add more red curry paste.Nutrition facts does not include rice or rice noodles.