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Thai curry soup recipe

Thai curry soup recipe


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  • Recipes
  • Dish type
  • Soup
  • Noodle soups
  • Prawn noodle soup

A Thai curry soup made with coconut milk, prawns, mushrooms and spinach. Chicken or extra vegetables could be used instead of the prawns.

225 people made this

IngredientsServes: 4

  • 60g thin rice noodles
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 1/2 tablespoons minced lemon grass
  • 1 teaspoon ground ginger
  • 2 teaspoons red curry paste
  • 900ml chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 (400g) tin low fat coconut milk
  • 65g cleaned prawns
  • 35g sliced mushrooms
  • 280g baby spinach leaves
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chopped coriander
  • 2 spring onions, thinly sliced

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
  2. Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 100ml of the chicken stock and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to the boil, then reduce heat to medium-low, partially cover and simmer 20 minutes.
  3. Stir in coconut milk, prawns, mushrooms, spinach, lime juice and coriander. Increase heat to medium-high, and simmer until the prawns turn pink and are cooked through, about 5 minutes.
  4. To serve, place some noodles into each serving bowl and ladle soup over them. Garnish each bowl with a sprinkling of chopped spring onions.

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Reviews & ratingsAverage global rating:(270)

Reviews in English (208)

This was amazing, will be making it again. One thing I would change is I would not mince up the lemongrass but just leave it whole, apart from that was yummy!!-08 Jul 2013

by Rebecca Troeller

I added wedges of red onion and tomato. I left out the cilantro. I wanted it to taste like the thai curry soup at noodles and company. I think I succeeded.-27 Mar 2008

by Lece

This was pretty good but not spectacular. I added more goodies, some snap peas and red peppers. I think next time I'll skip the lime juice and soy, a good curry paste has enough salt and sour in it so it might be better balance without.For those who skipped the lemon grass, in Thailand they never hack up the lemon grass. Hit it with the handle of your knife or a meat cleaver, then tie it into a knot. Throw it in the pot and let it simmer then simply remove the whole piece before serving :-)-18 Aug 2011


soup kick lately and love having a huge Dutch oven full of soup in the refrigerator for easy meals throughout the week. This yellow curry soup is our latest creation.

We start by sauteeing a bunch of vegetables: carrots, onion, garlic, ginger, serranos, and mushrooms. Once those are soft we added in the yellow curry paste (this one is the one we use – it’s clean + sugar-free), coconut milk, lime juice, and fish sauce. Bring it to a simmer and cook for 10 minutes. After that, it’s just ladling the soup into bowls and top with all of your favorite toppings. We went with cilantro, Thai basil, and sliced serranos but you have a few more options:


Here’s how to make crab soup. To start, you will need to heat your oil in a medium sized pot over medium heat. Once the oil is heated, add in your onions and cook until they are translucent. Add your sliced mushroom to the onions and cook for a couple of minutes. Once the mushrooms are cooked, add in your minced garlic, grated ginger and green curry paste. Cook just until you can start to smell the herbs, being careful not to burn your garlic.

To the pot, add your can of coconut milk, the fish sauce, and the halved Thai chili. Cook this just for a minute or two and then add in your 4 cups of chicken broth. Let your soup simmer on low for about 15 minutes to meld all of the lovely flavors together.

Keeping the temperature on low, add in your snow peas. You want them to be hot, but you still want them to have a crunch when you bite into them. Heat them for a few minutes in the soup and then add your Lump Maryland crab meat and squeeze in the juice of a 1/4 lime. Let the crab just heat through and then taste your soup. If your broth had no salt added, you may need to add some salt at this point.

Now ladle your soup into bowls and top with some sliced green onions and chopped fresh cilantro. You should get about 4 adult servings of soup from this recipe.

A great accompaniment to this crab soup is some lightly toasted crusty french bread with butter. If it’s dinner time and you want a more substantial meal, steamed rice or cooked rice noodles would work well with the soup too.

The light vibrant flavors of this soup are perfect to showcase the beautifully succulent and delicate crab meat. We hope you enjoy this tasty crab soup recipe! Be sure to post pictures of your Thai green curry crab soup and tag us on Facebook, Instagram and/or Twitter.


Copycat “Noodles & Co” Thai Curry Soup

I love Noodles and Co, and I really love Thai food. It’s so fresh and exotic. I came home one night after two bowls at the restaurant thinking there’s got to be a way to make this stuff. Here’s my go at it. My brainchild of that night.

Ingredients

  • 2 ounces, weight Rice Noodles (If They're Hard To Find, Buy The Box Of Pad Thai And Only Use The Noodles)
  • 1 Tablespoon Olive Oil
  • 3 cloves Garlic, Minced
  • 2 Tablespoons Minced Lemon Grass ( If You Can't Find It, Don't Sweat It, Just Add Two More Tablespoons Lime Juice!)
  • 1 teaspoon Grated Fresh(or Ground Powder) Ginger
  • 2 teaspoons Red Curry Paste
  • 6 cups Chicken Broth
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon White Sugar
  • 1 can (14 Oz. Size) Reduced Fat Coconut Milk
  • ½ cups Peeled And Deveined Shrimp ( Can Substitute Chicken)
  • 4 Tablespoons Fresh Lime Juice
  • ¼ cups Snipped Cilantro
  • ½ cups Fresh Sliced Mushrooms
  • 1 bag Baby Spinach Leaves, 6 Ounce Bag

Preparation

Heat oil in saucepan. Stir in garlic, lemon grass and ginger until aromatic — about 1 minute. Add the curry paste and stir. Pour in 1/2 of the chicken broth and stir until curry paste is dissolved. Pour in the rest of the broth along with soy sauce and sugar. Let it simmer for 20 minutes, covered to let the flavors meld.

Stir in the noodles, coconut milk, shrimp, and lime juice. Cook until shrimp is pink and done. Stir in cilantro, mushrooms and spinach until softened. Ladle into bowls and serve with eggrolls or rice. Yum!

8 Comments

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Matthew Jacobs on 12.1.2014

Great tasting soup, almost dead on Noodles & Co. I added the red onions and red cabbage as another mentioned on here and it was almost spot on. Only thing missing was that little bit of heat at the end of each bite. Added a little extra red curry paste and still didn’t get the “kick,” but delicious none the less. Will try and add a little Thai Dragon pepper next time for some bite!

Vicky Odnoralova on 5.5.2014

This soup was delicious with a few additions. I didn’t have lemongrass, so I left it out and used the juice of 3 limes and it was perfect. At the very end I added sliced red cabbage, red onions and 1 roma tomato like the original Noodles & Company soup. Next time I’m going to make sure to add the spinach after I take the soup off from the heat because it shrivels up pretty quick and I like it real fresh.

Jean smith on 3.3.2013

Made this tonight and in heaven. I know a recipe is 5 stars when my 4 year old loves it. thank you.

Midwestchris on 11.16.2011

Nailed it! Thank you, this was delicious.

Sturgismama68 on 3.18.2011

I am so excited to try this…I adore this soup! Will let you know how I like it…thanks

One Review

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Annherlocher on 3.27.2011

This was amazing! So easy and so tasty. We don’t live near a Noodles anymore and this was my favorite soup. Thank you for posting! We will definitely be making this again… and again and again.


Thai Shrimp Soup

In this recipe, we’re using lemongrass, an ancient Southeast Asian herb, two different ways. First, we’re smashing one of the stalks, and simmering it in the coconut milk broth to infuse the dish with flavor. We’re also thinly slicing another stalk and briefly sautéing it with other aromatics (garlic, ginger and scallion). This step brings a wonderful crunch to the rich curry, adding texture and brightness to each bite.

Title

Wash and dry the fresh produce. Peel and mince the garlic and ginger. Roughly chop the cilantro. Cut off and discard the ends of both lemongrass stalks peel away the fibrous outer layers until you reach the white, pliable cores. Mince one of the cores. Cut the remaining core in half lengthwise using the back of your knife, smash both sides of each half. Using a vegetable peeler, remove the green rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest. Quarter the lime. Cut the bell pepper into bite-sized pieces on an angle. Thinly slice the scallion, separating the white bottoms and green tops.

In a small pot, heat the rice, 1 cup of water and a generous pinch of salt to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water is absorbed and the rice is tender. Remove from heat and set aside.

In a medium pot, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger, minced lemongrass and white parts of the scallion. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the bell pepper season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened.

To the pot of aromatics, add as much of the red curry paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Add the coconut milk, coconut palm sugar, lime zest, smashed lemongrass and 1 cup of water to the pot of aromatics and curry season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined. (Be careful not to boil the soup, as the coconut milk may separate.)

Season the shrimp with salt and add them to the soup. Cook, stirring occasionally, 8 to 10 minutes, or until the shrimp are opaque and cooked through season with salt and pepper to taste. Turn off the heat and stir in half the cilantro and the juice of 2 lime wedges. Discard the smashed lemongrass stalk. Divide the soup and rice between 2 bowls. Garnish with the green parts of the scallions and the remaining cilantro and lime wedges. Enjoy!

Tips from Home Chefs

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Wash and dry the fresh produce. Peel and mince the garlic and ginger. Roughly chop the cilantro. Cut off and discard the ends of both lemongrass stalks peel away the fibrous outer layers until you reach the white, pliable cores. Mince one of the cores. Cut the remaining core in half lengthwise using the back of your knife, smash both sides of each half. Using a vegetable peeler, remove the green rind of the lime, avoiding the white pith. Mince the rind to get 2 teaspoons of zest. Quarter the lime. Cut the bell pepper into bite-sized pieces on an angle. Thinly slice the scallion, separating the white bottoms and green tops.

In a small pot, heat the rice, 1 cup of water and a generous pinch of salt to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water is absorbed and the rice is tender. Remove from heat and set aside.

In a medium pot, heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger, minced lemongrass and white parts of the scallion. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the bell pepper season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened.

To the pot of aromatics, add as much of the red curry paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.

Add the coconut milk, coconut palm sugar, lime zest, smashed lemongrass and 1 cup of water to the pot of aromatics and curry season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined. (Be careful not to boil the soup, as the coconut milk may separate.)

Season the shrimp with salt and add them to the soup. Cook, stirring occasionally, 8 to 10 minutes, or until the shrimp are opaque and cooked through season with salt and pepper to taste. Turn off the heat and stir in half the cilantro and the juice of 2 lime wedges. Discard the smashed lemongrass stalk. Divide the soup and rice between 2 bowls. Garnish with the green parts of the scallions and the remaining cilantro and lime wedges. Enjoy!


Thai Curry Carrot Soup

Posted By Savita

A vegetarian, warm and spiced soup for fall dinner? Yes, please.

Made with all fresh ingredients, this simple pantry-friendly carrot soup is vegan and gluten free, and has a delicious subtle thai-spice kick!! If you have fresh produce in refrigerator, you will not need a grocery trip to make this soup for dinner!! Cook it on stove-top or in slow cooker, instructions are provided for both.

I LOVE enjoying big bowl of soup for dinner, almost all year long. Past few days, we saw some clouds and few signs of early sunset here in California. Signaling the season of soups, stews, baked breads, pumpkin lattes and warm curries.

I'm yet to shop for seasonal stock of pumpkins and squash for season. :) But, I just could not resist enjoying the weather with a big bowl of warm, sweet and ginger-spiced: thai curry carrot soup.

The best thing about this soup? It is made from scratch and only needs fresh produce and some simple pantry ingredients. That means, you don't need to wander in Asian-aisle to look for curry paste to pull this soup for dinner.

Two of the main Thai curry ingredients: Coriander leaves (cilantro leaves) and ginger (or galangal) are two essential flavor-boosters in this soup. I highly recommend using fresh batch of both. If you no longer see fresh juicy tomatoes in your farmer's market, feel free to replace tomatoes with 1/2 can of tomatoes.

Just like classic Indian curries, Thai curries are also very easy to make from scratch, using all fresh ingredients. It does not taste anything like soup made with store-bought can of Thai-curry-paste rather it is very flavorful, and aromatic. Specially if find cooking 'thai curries' at home difficult. this curry soup will change things!

Cook in Slow Cooker: Soup is very simple start to finish. All flavor develops when soup is simmering on stove-top. And you know, you can also make this simple carrot soup in slow cooker. To cook in slow cooker, in morning, complete step 1 & 2 and transfer everything to slow cooker. Leave on low for 4 hours. Then, in evening, follow step 5 and 6 and serve dinner under 20 minutes! How good does that sound?

Healthy Soup for Changing Season: Soup uses very less oil, only one tablespoon for 4 servings and no added sugar. All sweetness is courtesy of fresh carrots and coconut milk. Oh, and this soup is full-packed with nutrients: carrots, fresh tomatoes, ginger, coriander, turmeric all have unmatched potential to keep body warm and immune-strong to combat the changing season.

I hope you enjoying your day so far. Wish you a great week ahead. -Savita


20 Minute Thai Chicken Curry Soup

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion chopped finely
  • 1 teaspoon freshly grated ginger
  • 3 cloves garlic minced
  • 4 heaping tablespoons Thai red curry paste
  • 4 cups vegetable or chicken broth (or stock)
  • 2 cups water
  • Juice of 1 lime
  • 3.5 ounces rice noodles (see note)
  • 1 (13.5 ounce) can coconut milk (I used full-fat)
  • 2 cups cooked chicken (I used rotisserie)
  • Generous handful fresh basil torn
  • Handful fresh cilantro chopped
  • Scallions chopped, to taste
  • Salt & pepper to taste
  • Lime wedges for serving

Instructions

Notes

  • I used half a package of Thai Kitchen stir fry rice noodles (not the super thin ones) for this soup. You could add the whole package, but keep in mind it'll soak up the soup broth faster, so you may need to add more broth, especially if you reheat it.
  • I used Thai Kitchen red curry paste.
  • I always keep fresh ginger in a sealed container in my freezer. It makes it much easier to grate that way, and I am never without ginger. I used my handy Microplane grater/zester to easily grate it.

Ingredients

  • Onion – 1 no. (Diced)
  • Olive oil - 1 tablespoon.
  • Chicken breast - 1 1/2 pounds. (Skinless and boneless and it should be cut into 1-inch chunks)
  • Kosher salt
  • Black pepper (Freshly ground)
  • Garlic cloves - 3 nos. (Minced)
  • Red bell pepper – 1 no. (Diced)
  • Red curry paste - 3 tablespoons.
  • Freshly grated ginger – 1 tablespoon.
  • Low sodium chicken broth – 6 cups.
  • Coconut milk - 1 Can (13.5-ounce).
  • Lime juice (Freshly squeezed) – 2 tablespoons.
  • Basil leaves (Fresh) – 1/4 cup.
  • Rice noodles - 1/2 (8-ounce) package
  • Fish sauce - 1 tablespoon.
  • Green onions – 3 nos. (You have to slice them thinly)
  • Brown sugar - 2 teaspoons.
  • Fresh cilantro leaves - 1/2 cup. (Chopped)

Thai curry soup recipe - Recipes

I suspect that the cold snowy weather is the inspiration behind all of the tantalizing bubbly hot bowls of Asian noodle soups I have been obsessing over lately. Especially this one and this one.

Deep down I want to do things like make homemade Pho Broth and scratch Ramen, but the truth sadly is that I am just too lazy, too short on time and desperate for immediate gratification.

And that is what this soup will give you. Almost immediate gratification. In 15 minutes you have a broth with depth of flavor that will confuse you into thinking that it was simmering away all day. And the instant cook rice noodles shave even more time off and have the most wonderful texture ever.

The pile of fresh toppings cuts through the rich broth and makes the whole soup sing. While I loved that this was such a fast and easy meatless meal, you could certainly add some shredded chicken or thrown in a handful of shrimp for the last 2 minutes of cooking to make it even more hearty.

I hope this leaves you feeling cozy and all warmed up! It is working for me as I am having a bowl while I write this (It’s the third time I have made this in the last 2 weeks if that says anything.) I also forgot to tell you that I thin sliced an onion and sautéed it in the curry-coconut paste before adding the broth and that was an excellent addition- try this for sure!!

To make this Spicy Thai Curry Noodle Soup:

Combine the garlic, ginger and curry paste in a small cuisinart (or mince and mash together in a small bowl). Add the coconut oil and combine everything well.

In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently.

Add the chicken broth and deglaze the pot. Add the coconut broth and bring the broth to a boil. Season to taste with kosher salt.

Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.


Chicken Coconut Curry Soup

Ten years ago, my friend Ann made this soup for our family when we moved into our house. This has become one of my favorite soups and I like to prepare when I’m in a jam and need dinner quickly! It is quite easy, tasty, and perfect for a cold winters night. The blend of coconut milk and red curry paste is the perfect combination for a Thai style soup without any fuss. I will warn you though, it does have a nice kick to it. It will warm your bellies and leave you feeling satisfied. If you don’t like spicy food, just reduce the amount of curry paste to your liking.

I typically prepare this soup whenever I have leftover chicken and rice stored in my freezer. What I love about this recipe is that it doesn’t require exact amounts of anything. It’s a little bit of this.. a little bit of that. Before you know it, you have an awesome soup your friends and family will love! Enjoy!

(PS: If you make this soup for your friends who just had babies, I promise you.. You will be a Rock Star because all they’ve been eating since they’ve been home with a new baby is 10 different types of lasagnas and red sauce pasta dishes.)

Note: The only Asian ingredients you need is red curry paste and coconut milk. Fish sauce is optional. Not having fish sauce is no problem. I’ve posted pictures of the ingredients I used below because someone emailed me asking for the brands of the Asian ingredients I use. For the coconut milk and fish sauce I have no particular brand I am loyal to. I just happened to buy Chaokoh coconut milk and Squid brand fish sauce because they were on sale. However, I do like the Mae Ploy brand curry pastes. These ingredients can be found in most Asian grocery stores or in the Asian aisle of your neighborhood super market. You can also purchase them online – just do a Google search.


Thai Coconut Curry Soup Recipe

This Thai coconut curry soup is ready in 30 minutes and it's so easy to put together. Serve with noodles, jasmine rice or other grains.

Ingredients

  • 1.5 tablespoons vegetable oil
  • 2 chicken breasts - cooked and shredded or cubed
  • 3 garlic cloves (grated)
  • 3 teaspoons of ginger (grated)
  • 1.5 tablespoons of coriander powder
  • 2 - 3 teaspoons of red curry paste like Thai Kitchen Red Curry Paste
  • 1 tablespoon of lemongrass paste
  • 1.5 cans of coconut milk
  • 3 - 4 cups of chicken stock
  • 3 teaspoons sambal oelek
  • 2 tablespoons fish sauce or soy sauce
  • 1.5 tablespoons brown sugar
  • Zest from 1 lime

Garnish

Instructions

  1. Measure vegetable oil into a large pot or dutch oven and turn the heat up to medium.
  2. Add red curry paste, grated garlic, and ginger and sauté for 20 seconds until golden.
  3. Add the brown sugar and fish sauce and stir around until fragrant - about 30 - 40 seconds.
  4. Add the sambal oelek and coriander powder and stir some more for about 30 seconds. Pay attention. It can get burnt real quick.
  5. Give the coconut milk can a shake before opening it then pour into the pot. Shake and open before you get to this stage in the cooking process. Add in the chicken broth and lemongrass paste as well.
  6. Stir and bring to a simmer then add the lime zest and shredded chicken breast into the broth.
  7. Let simmer for a few more minutes. While simmering, prepare the rice noodles and set them aside.
  8. Once ready, portion the rice noodles into the serving bowl, ladle the soup over noodles, and top with the garnishes and lime juice. Enjoy the yum!

Notes

  • You can use other types of noodles for this recipe or even Jasmine rice but my go-to in Asian recipes is vermicelli rice noodles because I love the al dente taste. You can also choose to eat without any noodles or grains.
  • Sambal oelek can be replaced with sriracha or some other Asian chili paste.
  • You can lighten up the recipe even more by using light coconut milk but I’ve read this will make the consistency quite thin and the flavor profile will change.
  • Feel free to go crazy on the veggies and add other things like diced tomatoes, cauliflower, bell peppers, edamame, peas, spinach, potatoes, chickpeas, etc.
  • The nutrition calculations will change depending on the toppings you add, protein, or type of coconut milk.
Nutrition Information:

This is only approximate and will change depending on the ingredients used.