Dinner/Lunch

Red Curry Soup

This is definitely the best soup, dinner, recipe (you name it) I’ve ever made!

I am so crazy about this soup I cannot stop eating it. It’s so ridiculously easy and delicious!

I am in love with yellow curry in a while now. It’s my favorite Thai dish (next to Pad Thai) and I can eat it, and eat it, and eat it 😉

But somehow I haven’t tried red curry in a long, long time.

Well, there is a reason why.

A few years back I made a delicious meal for my husband (back when he was still my boyfriend so I wanted to show him how good of a cook I am). At least I thought it will be delicious. I’ve never used red curry before so I didn’t know how spicy it is. I’m not even sure if I followed any recipe or just wanted to create something myself but I ended up adding so much paste that it was impossible to eat it. I think it was the spiciest meal I’ve ever had!

After that experience, I forgot about red curry, at least until now.

This soup was my first recipe using red curry and it came just AMAZING!

The combination of red curry, coconut milk, and marinated mushrooms is just perfect! The soy sauce from mushrooms completes the broth amazingly creating THE BEST SOUP EVER!

Red Curry Soup

Vegan, Gluten Free*, Plant Based

*depending on the noodles / use GF soy sauce or coconut aminos

Yields1 Serving

 5 cups mushrooms
  cup coconut aminos / soy sauce
 1 tsp ginger
 ½ tsp curry powder
 1 tsp maple syrup / blue agave
 6 cups vegetable broth (or water)
 3 tsp red curry paste
 1 can coconut milk
 3 cloves garlic
 ramen noodles
 1 zucchini
 1 cob corn

1

Chopped mushrooms marinate in coconut aminos, grated ginger, curry powder, and maple syrup. Place in the fridge for 30min - 1 hour.

2

On a medium size pan fry garlic and curry paste for around 1 min. Add vegetable stock (or water), coconut milk, corn, and zucchini and bring everything into a simmer.

3

On a small pan fry the mushrooms in the marined until they are cooked through.

4

Cook the noodles, drain and divide into 4 serving bowls. Add soup and top with mushrooms.

Ingredients

 5 cups mushrooms
  cup coconut aminos / soy sauce
 1 tsp ginger
 ½ tsp curry powder
 1 tsp maple syrup / blue agave
 6 cups vegetable broth (or water)
 3 tsp red curry paste
 1 can coconut milk
 3 cloves garlic
 ramen noodles
 1 zucchini
 1 cob corn

Directions

1

Chopped mushrooms marinate in coconut aminos, grated ginger, curry powder, and maple syrup. Place in the fridge for 30min - 1 hour.

2

On a medium size pan fry garlic and curry paste for around 1 min. Add vegetable stock (or water), coconut milk, corn, and zucchini and bring everything into a simmer.

3

On a small pan fry the mushrooms in the marined until they are cooked through.

4

Cook the noodles, drain and divide into 4 serving bowls. Add soup and top with mushrooms.

Red Curry Soup

If you try any of these recipes, let me know! Take a picture and tag it #theblissfulplate on Instagram!

💌 P.

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