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The ingredients needed to make Thai coconut curry soup:
- Prepare of vegetable stock.
- Use of lite coconut milk.
- Prepare of carrot, finely diced.
- You need of red onion, sliced into thin half moons.
- Provide of thinly sliced baby portobello mushrooms.
- Use of rice noodles.
- Provide of garlic paste.
- Get of ginger paste.
- Prepare of red chili pepper paste (more or less, depending on how hot you like it).
- Take of lemongrass paste.
- You need of green curry paste.
- Use of small lime, juice and zest.
- Take of salt.
- Provide of black pepper.
- Prepare of tomatoes, chopped.
- Provide of 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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