Red Thai Curry Soup
Red Thai Curry Soup
This delicious, fragrant soup is loaded with immune-boosting spices including garlic, ginger, chilli and turmeric. These herbs also have potent anti-inflammatory and antioxidant properties. Ginger and chilli are also fabulous herbs for improving blood circulation and boosting metabolism.
Servings
3
Prep time
Cook time
Recipe
Ingredients
- 100g rice noodles (½ packet)
- Splash olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch fresh ginger, grated
- 2 tbsp red Thai curry paste
- ½ tsp turmeric powder
- Juice 1 lime
- 4 cups vegetable stock
- 1 cup coconut milk
- 1 tbsp pure maple syrup or coconut sugar
- 1 capsicum, cut into thin strips
- ½ bunch broccoli, cut into small florets
- Handful snow peas, cut into length-way strips
- 1 bunch buk choy
- Handful fresh coriander, roughly chopped
- Handful toasted cashews, crushed
Method
- Soak rice noodles as per packet instructions.
- Add olive oil to a large, deep frying pan over a medium heat, cook onion and garlic until cooked through.
- Add ginger, curry paste, turmeric and lime, and then stir through vegetable stock, coconut milk and maple syrup.
- Add capsicum, broccoli and snow peas and cook for 3 mins.
- Add noodles, buk choy and coriander and cook for a further 3 mins until buk choy is tender but still a little crunchy.
- Divide into bowls and top with cashews and coriander.
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