Take a trip to Southeast Asia with this hot, smoky, sour and sweet red coconut curry soup. This is one amazing noodle soup you won’t be able to put down! 

Red Coconut Curry Soup - Take a trip to south East Asian with this hot, smoky, sour and sweet red coconut curry soup. This is one amazing noodle soup you won't be able to put down! Easy, Thai, Soup, Recipe | pickledplum.com

Red Coconut Curry Soup Recipe

A long, long time ago, I fell in love with a fiery red coconut curry soup called La Soupe Bangkok.

It was served at this little Cambodian restaurant back in my hometown, where I worked as a waitress while still in high school.

The restaurant was called Le Paradis D’Asie and the menu consisted of simple south East Asian stir fries, classic summer and deep fried spring rolls, and some of the best soups I’ve ever tasted. Shredded chicken and rice soup, gooey crab and asparagus soup, and my favorite; La Soupe Bangkok.

I can still see myself speed walking home after a shift at the restaurant, paper bag in hand and two red coconut curry soups inside – one for myself and one for my mother. The degustation was done at the kitchen table where we both oohed and aahed over the spicy, nutty and complex flavors of the broth.

We sipped and slurped until the last drop and repeated the same ritual every time I came home from working at Le Paradis. We were both equally obsessed with the soup and our love for it hasn’t changed after all these years!

coriander

The base of this rich (and filling) coconut curry soup is made by briefly frying red curry paste, garlic, ginger, onion, a little sugar, fish sauce, cumin, peanut butter, and chopped coriander stems.

Chicken stock and coconut milk are then added to create the most delicious and fragrant broth you’ll ever create in your own kitchen.

It’s beautiful, very easy to make and addictive!

broth-ingredients red-coconut-curry-broth

The red coconut curry soup is left to simmer until the broth reduces by about a third, so you are left with a thick, creamy soup.

It’s served with rice noodles, shredded iceberg lettuce, coriander leaves and a generous squeeze of lemon juice. Lettuce and soup go so well together I’m often left wondering why it’s not used more frequently!

I find myself doubling this recipe pretty often since we can’t get enough of it. I’ll make some for dinner and leave just the right amount for tomorrow’s lunch.

It’s one those recipes that makes me salivate whenever I think about it. Like, right now.

rice-noodles cooked-rice-noodles

You can make the broth ahead of time and refrigerate it until it’s time to eat. The rice noodles take about 7-9 minutes to soak in hot water, so it’s better to make them right before adding  to the soup for a fresher and firmer texture.

Other yummy and easy Thai style recipes:

Red Coconut Curry Soup - Take a trip to south East Asian with this hot, smoky, sour and sweet red coconut curry soup. This is one amazing noodle soup you won't be able to put down! Easy, Thai, Soup, Recipe | pickledplum.com Red Coconut Curry Soup - Take a trip to south East Asian with this hot, smoky, sour and sweet red coconut curry soup. This is one amazing noodle soup you won't be able to put down! Easy, Thai, Soup, Recipe | pickledplum.com Red Coconut Curry Soup - Take a trip to south East Asian with this hot, smoky, sour and sweet red coconut curry soup. This is one amazing noodle soup you won't be able to put down! Easy, Thai, Soup, Recipe | pickledplum.com

Did you like this Red Coconut Curry Soup Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Red Coconut Curry Soup

Take a trip to Southeast Asia with this hot, smoky, sour and sweet red coconut curry soup. This is one amazing noodle soup you won’t be able to put down!

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 people 1x
  • Category: Soups
  • Cuisine: Thai
Scale

Ingredients

  • 1 tablespoon peanut or vegetable oil
  • 2 cloves garlic (minced)
  • 1 thumb size ginger (peeled and minced)
  • 3 tablespoons coriander stems (finely chopped)
  • 1 medium onion (finely chopped)
  • 3 tablespoons red curry paste
  • 1/2 teaspoon ground cumin
  • 1 teaspoon granulated sugar
  • 3 tablespoons reduced fat peanut butter
  • 2 tablespoons fish sauce
  • 3 1/2 cups chicken stock
  • 1/2 cup lite coconut milk
  • 100 grams dry rice noodles
  • 2 cups shredded iceberg lettuce
  • lemon wedges for serving
  • handful fresh coriander leaves

Instructions

  1. In a medium size pot over high heat, add oil, garlic, ginger, coriander stems and onion, and fry for 4-5 minutes, until onions are translucent.
  2. Add curry paste, cumin, sugar and peanut butter and stir well until well blended.
  3. Add fish sauce, chicken stock and coconut milk and bring to a boil. Lower to a simmer and cook uncovered for 20 minutes – or until the soup has reduced by about a third (you can cook it for an additional 10 minutes if you like a stronger broth).
  4. Meanwhile soak the rice noodles in hot water for 10 minutes, or according to directions on the package. Drain and set aside.
  5. Divide the broth among two bowls and add a slice of lemon. Add rice noodles and shredded lettuce. Top with fresh coriander leaves and serve.

Notes

This Red Coconut Curry Soup Is:
Cholesterol free
High in manganese
High in magnesium

Keywords: recipe, appetizer, main, noodles

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