Good afternoon here we will give you a recipe thai coconut curry soup which is appetizing The way preparing it is very not too difficult. You just need to be careful to get results from thai coconut curry soup which has aroma and taste that able evoke our tastes.

So that the result of thai coconut curry soup, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare thai coconut curry soup delicious as long as you know the tricks and how to make this dish able become treat very special.

Ingredients and seasonings must exist in make

1. Take 64 oz vegetable stock
2. Prepare 1 can (14 ounces) lite coconut milk
3. Take 1 carrot, finely diced
4. Prepare 1 red onion, sliced into thin half moons
5. Use 8 oz thinly sliced baby portobello mushrooms
6. Prepare 7 oz rice noodles
7. Prepare 1 tsp garlic paste
8. Prepare 2 tsp ginger paste
9. Take 1 tbsp red chili pepper paste (more or less, depending on how hot you like it)
10. Prepare 1 1/2 tbsp lemongrass paste
11. Prepare 1 1/2 tbsp green curry paste
12. Prepare 1 small lime, juice and zest
13. Use 1/4 tsp salt
14. Use 1/2 tsp black pepper
15. Prepare 2 tomatoes, chopped
16. Prepare 1 fresh baby spinach, for serving

Once it boils, add rice noodles. Add more veggie broth if the soup gets too thick. Pour in broth, coconut milk and coconut cream. Stir in peas and season with salt to taste.

Instructions to cook Thai coconut curry soup:

1. Add all ingredients, except noodles, spinach, and tomatoes, to large stock pot. Bring to a boil and simmer 20 minutes.
2. Add tomatoes and simmer an additional 5 minutes.
3. Meanwhile, cook rice noodles according to package directions. Drain..
4. To serve, place a bit of noodles and a few spinach leaves in soup bowl and ladle soup over top.
5. Done and ready to serve!

Add a little sambal oelek or sriracha for some spice. Heat oil in a large soup pot over medium heat. Add garlic and ginger and saute just until fragrant. Stir in the red curry paste. Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper.

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