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Brindha, Taste Maker

Coconut Red Curry Soup

Coconut Red Curry Soup

This soup checks all the boxes.

Combination of red curry with coconut milk gives it a pleasing aroma and creates a perfect balance between spicy and sweet flavors.

Here is my take on a delicious coconut red curry soup inspired by Thai recipe.


What do you need for 3-4 servings

Used Measuring (1 Cup = 255 ml)

  • 2 carrot

  • 1 potato

  • 10 beans

  • 1 onion

  • 5 garlic cloves

  • 3 tbsp thai red curry paste

  • 1 tbsp chili paste

  • 1/2 cup coconut cream

  • 3/4 cup coconut milk

  • 1 cup water

  • 1 cup vegetable broth

  • Few coriander leaves

  • 1 tsp lemon juice

  • 1 tbsp of oil

  • Rock Salt as per taste

Preparation

  • Roughly chop the veggies (Beans, Carrots & Potato)

  • Finely chop the onion and garlic.

Lets cook

  • Heat oil in a pan then add chopped garlic and saute it. [PIC 1]

  • Add all veggies and saute it. [PIC 2]

  • Cover the pan with a lid and cook it for 2 mins. [PIC 3]

  • Now add chopped onion and cook it for a minute. [PIC 4]

  • Add thai red curry paste, chili paste, and rock salt. Mix it well. [PIC 5 & 6]

  • Now add vegetable broth and a cup of water, bring it to boil.

  • Add coconut cream, coconut milk and stir it well. [PIC 7]

  • Allow the soup to boil for 2-3 mins.

  • Sprinkle some coriander leaves and add lemon juice. [PIC 8]

  • Give a quick mix and soup is ready to be served.


Spicy & Sweet, Guess there won't be any leftovers. Enjoy!


Notes

  • Adjust the amount of water used to get the desired thickness.

  • Increase the spice level by adding chili flakes when sauteing the garlic.


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