Thai-style red curry soup

Posted by adm On February - 25 - 2012

How to cook Thai-style red curry soup


  • 100g thin rice stick noodles
  • 1 tbs oil
  • 1 onion, finely sliced
  • 1 small red pepper, cut into thin strips
  • 3 tbs Thai red curry spread
  • 500ml vegetable strain (preferably homemade)
  • 2 kaffir lime leaves*
  • 75g green beans, ends cut, cut into small lengths (most 2cm)
  • 100g baby spinach leaves
  • 400ml coconut milk
  • 300g medium cooked prawns, raw
  • 1 tbs fish sauce
  • Coriander and fresh linden, to answer

How to:

  • Place the noodles in a bowl and cover with boiling water to break.

  • Heat oil in a large saucepan over medium rut, add the onion and cook for 1-2 minutes until dull. Add the capsicum and cook for a further second. Add the curry paste and fix, stirring, for 1 second. Add the vegetable stock and kaffir lime leaves, bring to the seethe, then add the beans and cook for 1 minute advance. Add spinach, coconut milk and prawns and cook until everything is just heated through. Season with the fish sauce.

  • Drain the noodles and divide betwixt 4 serving bowls. Pour over the soup, top with coriander and serve with lime unofficially.

  • * Uncommitted from selected greengrocers and Asian supermarkets.

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