Simple Way to Make Favorite Thai coconut curry soup
Hello everybody, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Perfect Thai coconut curry soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Thai coconut curry soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai coconut curry soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few components. You can cook Thai coconut curry soup using 16 ingredients and 4 steps. Here is how you cook that.
Had something similar in a restaurant. I like mine better.
Ingredients and spices that need to be Get to make Thai coconut curry soup:
- 64 oz vegetable stock
- 1 can (14 ounces) lite coconut milk
- 1 carrot, finely diced
- 1 red onion, sliced into thin half moons
- 8 oz thinly sliced baby portobello mushrooms
- 7 oz rice noodles
- 1 tsp garlic paste
- 2 tsp ginger paste
- 1 tbsp red chili pepper paste (more or less, depending on how hot you like it)
- 1 1/2 tbsp lemongrass paste
- 1 1/2 tbsp green curry paste
- 1 small lime, juice and zest
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tomatoes, chopped
- 1 fresh baby spinach, for serving
Steps to make Thai coconut curry soup
- Add all ingredients, except noodles, spinach, and tomatoes, to large stock pot. Bring to a boil and simmer 20 minutes.
- Add tomatoes and simmer an additional 5 minutes.
- Meanwhile, cook rice noodles according to package directions. Drain..
- To serve, place a bit of noodles and a few spinach leaves in soup bowl and ladle soup over top.
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