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.