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The ingredients needed to prepare Thai coconut curry soup:
- Get vegetable stock
- Get lite coconut milk
- Get carrot, finely diced
- Prepare red onion, sliced into thin half moons
- Use thinly sliced baby portobello mushrooms
- Get rice noodles
- Provide garlic paste
- Prepare ginger paste
- Prepare red chili pepper paste (more or less, depending on how hot you like it)
- Use lemongrass paste
- You need green curry paste
- You need small lime, juice and zest
- Provide salt
- Get black pepper
- Use tomatoes, chopped
- Provide fresh baby spinach, for serving
Instructions to make Thai coconut curry soup:
- Add all ingredients, except noodles, spinach, and tomatoes, to large stock pot. Bring to a boil and simmer 20 minutes.
- Add tomatoes and simmer an additional 5 minutes.
- Meanwhile, cook rice noodles according to package directions. Drain..
- To serve, place a bit of noodles and a few spinach leaves in soup bowl and ladle soup over top.
This Spicy Thai Coconut Curry Soup is one of my new favorite recipes. The fall weather is here to stay in Minnesota and there's nothing like a tasty bowl of vegetable curry soup to warm the soul. It is a simple soup packed with flavor and you can use the veggies that we use in the recipes or swap them. If you like my Thai Curry Vegetable Soup, you're going to love this one as well. It has a similar flavor profile, but a little sweeter (naturally), a little lighter You only need a few ingredients to make this light and satisfying Thai Coconut Curry Carrot Soup.
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