Spicy. Aromatic. Warming. Delicious. This version of Thai Curry Soup will heal what ails you.
It’s spring time in the North East. Finally. Winter has appeared to let go, at least this week, however we have entered the rainy season. Everything is damp. There is still a chill in the air and then it happens…. Man Flu.
Taking from my limited knowledge regarding the healing properties of foods, I set about to make a spicy thai inspired soup that would be chocked full of sickness fighting powers. Chilies to get the blood flowing, lots of garlic for it’s antibacterial and antiviral properties, tons of ginger for its benefits in helping to reduce the lengths of colds, spinach for an extra boost of iron along with tons of vitamins and minerals, and the rest because well, it all tastes good together!
My last trip to the market yielded me tons of thai bird chilies as well as lemon grass and galangal, and I had cilantro root from garden last year, so I decided to make my own curry paste, but for the purposes of this recipe, store bought works just as well. Your still getting a lot of healing goodness from the amount of garlic and ginger that goes into this recipe.
Oh and did I forget to mention that this is easily made into a completely vegan dish? While chicken stock is used here, veggie stock would make a great alternative to make this completely vegan friendly!
The soup comes together in minutes and if you choose to use a store bought curry paste, the prep work is very minimal. Chop up some ginger and garlic, open a few cans, slices up a couple mushrooms, mince some cilantro and you’re good to go!
As always I would love to know your thoughts on this dish. If you make Thai Curry Soup, let me know! Post your picture to Instagram and tag me @MosesFamilyTable
- 1 tbs coconut oil
- 2-4 tbs red curry paste (depending on desired heat level)
- 1/4 c chopped garlic
- 2 inch piece of ginger, peeled and finely chopped
- 4 cups chicken or veggie stock
- 2 (13oz) cans coconut milk
- 6oz shiitake mushrooms, sliced
- 1 bunch scallions, sliced. White and light green parts only.
- 2 tbs chopped cilantro
- 4 cups baby spinach leaves
- 1 (14oz) pkg firm tofu
- 1 (6oz) pkg rice noodles
- In a large soup pot over medium heat, melt the coconut oil and add in the curry paste, garlic, and ginger.
- Cook, stirring for about 60 seconds or until fragrant.
- Add in the stock, coconut milk and sliced mushrooms.
- Turn the heat to medium high and continue to cook, stirring occasionally until the soup just barely begins to simmer.
- Drain the tofu, pat dry and cut into 1/2 inch cubes.
- Add in the tofu and rice noodles, stirring often until the noodles are soft.
- Add in the rest of the ingredients (scallions, cilantro, and spinach), season with salt and pepper and cook until the spinach has just wilted.
- Serve in big bowls garnished with a lime wedge and a few slices of red chilies.