A while ago, I shared my One-Pot Green Curry. That recipe has held the position as my go-to for a simple supper. It also converted me to all things curry, and let me to create this simple curry soup.
I’ve relied on this vegetable-laden dish to bring warmth, color, and comfort to the grey Seattle January… and grey Seattle February to come.
This Thai Red Curry Soup features a variety of veggies without additional protein. If you feel so called, add one of the following protein sources that I’ve used in this recipe:
- 2 scoops of grassfed collagen protein, available here
- Wild baby shrimp
- Stir-fried chicken
About the Ingredients: Thai Red Curry Soup
Red Curry Paste – While not blaring hot, this soup has a deeply warming spice from Thai red curry paste. This paste is available at most grocery stores or here online.
Tamari or Coconut Aminos – I prefer Tamari sauce (wheat free soy sauce) in this recipe for a deeper, rounder umami flavor. Coconut aminos also work well, and are a soy-free option. The latter has a milder and sweeter flavor.
Zucchini Noodles – Zucchini noodles don’t get any easier, they cook in a minute right in the soup! You’ll need a Spiralizer. If you don’t have one, you are missing out on all these other paleo pasta recipes.
- 1 Tbs. coconut oil
- 2 big handfuls of shiitake mushrooms, sliced
- 1 bell pepper, diced
- 1¼ cups broth of choice
- ⅔ cup full-fat coconut milk, recommended brand available here
- 1 Tbs. red curry paste, available here
- 1½ tsp. Tamari sauce or coconut aminos, plus more to taste, available here
- 2 zucchini, cut into noodles with a veggie spiralizer
- 2 big handfuls of spinach
- In a saucepan, heat the coconut oil over medium-high heat. Add the mushrooms and bell pepper. Cook until softened, about 3 minutes.
- Add the broth, coconut milk, curry paste, and tamari sauce. Simmer until the veggies are softened but not mushy, about 3 minutes. Add the zucchini noodles and cook for about a minute. Stir in the spinach just before serving.
Hey Lauren, this look delicious!!! Thank you for the recipe. I will most certainly be trying it soon. Another question….what is the brand of the countertop burner you are using?
It’s called Elite Cuisine. I don’t use it regularly, only for cooking videos, but it works well for that!
Lauren, I love your recipes and your dedication to our health. I am disappointed however that you endorsed that coconut milk brand as it contains guar gum (even after saying it is additive free in the product description on the website!). Much better for people with sensitive guts is the Natural Value coconut milk which is specifically formulated as additive free. I will try this soup, but definitely with the Natural Value brand c milk. Thank you, Jennifer
I appreciate your thoughtful comment Jennifer, and I also think Natural Value is a great option for those who are sensitive or on a protocol such as SCD or GAPS. I tolerate the small amount of guar gum in this brand, and I find that it is much more creamier than Natural Value. It’s certainly a matter of personal taste and tolerance.
What can I sub for the Red curry paste? I am afraid it will be to hot (spicy).
Yellow curry paste is milder than the red or green.
It’s not super spicy, but you could use half the amount for a mild variation.
Hi Lauren, this soup looks easy and yummy. Can I use regular curry powder or is the paste necessary for this recipe’s success? Also I would rather use yellow curry but I guess that is just a matter of taste.
Thank you!
I haven’t tried this recipe with regular curry, but I think it would work. The flavor would be more mild. It’s a super laid-back recipe and difficult to mess it up 🙂
This was delicious! Just the right spice – not to hot but flavorful – yum yum, and really love the only ten minutes which is true! Fabulous recipe, thanks! One question, is it necessary to use the full fat coconut milk.? Was wanting to try the reduced fat content one…what do you think?
Hi Gayle! The fats found in coconut milk and coconut oil are highly healthful, and I do not suggest reducing the fat content for that reason. Healthy fats are critical to weight management, because they lead to a sense of satiety and help balance blood sugar. For more info, you may want to check out the following:
http://empoweredsustenance.com/low-fat-diet-bad/
http://empoweredsustenance.com/is-cholesterol-bad/
Oh my goodness. This was so fast, super easy and quite delicious! I happen to always have these ingredients on hand, and see myself making this recipe on rushed days. Or on days I don’t feel like doing a lot of dishes. I made it as-is and it was great. I did half the recipe, as it was just for me, and it still made a huge single serving. My guy had to eat the last few spoonfuls, as I was just too full and he also liked it.
I may add lemongrass and chunked avocado next time. (I am a big believer avo should be on everything, as it is the most perfect food!) Great recipe, Lauren.
I can not tell you how much I appreciate your having a video and a place to just read & print out recipes here. I live in the country so internet costs a fortune and sporadic at best. Often I can not watch videos because of the slow connection and or because the cost of downloading/watching things like this adds up, costs more on monthly fees. Thank you. The only thing I would love to see is a nutritional info, or at least calories per svg. Thank you
Dagmar