YYY – YummY FridaY: Red Curry Coconut Thai Soup

When reading Steph’s article about cupcakes last week, my mouth got so watery that I practically had to jump into the kitchen myself and do some baking. That’s why I have decided to start another series of posts, namely one on cooking and baking called „YYY-YummY FridaY“. Today’s topic: Red Curry Coconut Thai Soup.

When I first tried this recipe, I was astonished not only by the great taste but also by the utter simplicity to make it. Believe me: I’m not a hell of a cook and I certainly don’t like complicated menus (which is probably due to my overly structured thinking when cooking). I always follow the instructions of a recipe meticulously. Thus, the less instructions the better!

This soup is not only easy to make and very tasty, it’s even healthy. And in times when the thermometer crawls under 10°C, nothing warms you up better than a hot and spicy soup. You agree? Let’s go to the instructions then!

Ingredients – serves about 4 to 6 as a soup course or light entrée

  • 2 tsp vegetable oil
  • 2 heaping tbsp red curry paste (I’d suggest this one)
  • 4 cups vegetable stock
  • 2 cups coconut cream
  • 1 lime, halved
  • 10 large button mushrooms, sliced
  • a handful of baby corn, cut into halves or chunks
  • a handful of snow pea pods, ends trimmed
  • 2 chicken breasts, sliced
  • 1 cup loosely packed cilantro, washed and dried
  • Salt and fresh ground black pepper

Directions

In a medium pot, heat up the oil on medium heat for a minute or two. Add the red curry paste and stir until it starts to melt (1 or 2 minutes). Add the vegetable stock, coconut cream, lime halves and cook for 10 to 15 minutes.

Some extra advice for those of you who really like it healthy: Remove the pot from heat and allow to cool slightly (10 to 15 minutes). This will allow some of the oil to gather at the top so you can skim it of if you want to.

Put the broth back on the heat and bring back to a simmer over medium heat. You can remove the lime halves at this point. In a separate pan, gently roast the sliced chicken and add to the soup. Also add the snow peas, baby corn and mushrooms and cook for 5 to 7 minutes or just until tender.  Give it a taste and adjust salt and pepper to your liking (I usually like it very spicy, so I added a lot of pepper and some more red curry paste).

Now spoon into serving bowls (you best use preheated ones) and top with sprigs of fresh cilantro.

And you’re done! Nothing left to do but to spoon out and wait for the soup to warm you from the inside…

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5 responses to “YYY – YummY FridaY: Red Curry Coconut Thai Soup

  1. Can’t wait to try this, looks like the perfect (light) meal to warm us up in this October cold! Thanks! 🙂

  2. Hot, hot, hot! 🙂 The soup turned out to be very spicy for my taste, next time I’ll take just 1 -teaspoon- of the curry paste. Otherwise, very easy to make and very warming up 🙂

  3. @ Steph: Thanks! 🙂 I really love eating soups when it’s cold outside…
    @ Natalia: ooohhh nooo! I’m so sorry!!! I hope you could still enjoy it. I actually had to add a tablespoon (!) for my soup to be spicy at all… strange! Did you use the paste I suggested?
    @ Ciara: I’d suggest you taste your soup after every spoon of the paste in order to make sure it’s not too hot 😉

  4. @ linskaya – I turned the soup into the sauce by adding some cream (= making it less hot). Yes, it was the exact curry paste you suggested! I should just be careful with quantity, that is all 🙂

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