Simple Soups series part 5 | Thai red coconut soup

Simple Soups series part 5 | Thai red coconut soup

It’s now the final week of the Simple Soups series, and I’m finishing with a real show stopper. This Thai red coconut soup really hits the spot when it comes to having something refreshing, yet comforting at the same time. It’s got a beautiful zingy spice from the curry paste, sweetness from the coconut milk and a citrus hit from the lime. Plus, who can deny the pure ease of opting for jar curry paste, rather than dancing around the kitchen trying to find all the necessary condiments and spices. Some people might say it’s better to make your own curry paste, but in all honestly, when you’re hungry, tired and dreaming of a dreamy Thai coconut soup, curry paste from a jar is your best friend.

What’s also great about this recipe is that it’s so versatile; you can add pretty much whatever veg you want, or in my case a lot of the time, whatever veg is available. I’ve used green beans and beautifully sweet red and yellow peppers as I love a good colour contrast, but you could add mushrooms, broccoli, baby sweetcorn, pak choi (best) or hey, add a bit of crispy tofu if you’re that way inclined. The point is the main ingredients for this soup are pretty much store cupboard/fridge staples (use dried coriander if you don’t have fresh), meaning you can pretty much always make it without having to go to the supermarket. Easy peasy, tasty, ready in 15 minutes… enjoy!

 

Ingredients:

1 tbsp Thai red curry paste

1 tin Coconut milk

100g rice noodles

1 lime

2 tbsp soy sauce

1 red pepper

1 yellow pepper

150g  green beans

15g fresh coriander

6 spring onions

1/2 red chilli (to serve)

 

Method:

  1. Start by slicing the peppers into strips, then chop the ends off the green beans and chop them in half. Set aside a few coriander leaves for serving, then finely chop the rest. Thinly slice the spring onions and chilli.
  2. In a large non-stick sauce pan add the green beans, peppers, chopped coriander and sliced spring onions (reserve a few spring onions for serving). Fry on a high heat for 4 minutes, stirring occasionally.
  3. Add the curry paste and fry for a further 2 minutes.
  4. Add the coconut milk, soy sauce, rice noodles and 1 tins worth of boiling water, then cook on a medium heat for 5 minutes, or until the rice noodles are soft and cooked.
  5. Turn off the heat then squeeze in the juice from the lime and stir. Serve up in bowls with the red chilli slices, remaining spring onion slices and fresh coriander leaves on top.


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