Thai Red Curry Powder gets its distinctive color from long red chiles, and while it may seem a little backwards, Thai red curries are milder than their green curry counterpart. We love what our Thai Red Curry Powder it does in this brothy soup. Such warm flavors in a big bowl of comfort. We added chickpeas for a protein pop and bumped the heat a little with our Habanero Extra Virgin Olive Oil. We love how coconut milk works to round everything out. What a satisfying and slurpable soup!
Time: 45 min
Serves 4-6Rating
/rating_off.png "1 Star")
Loading...| 2 Tbl Habanero Extra Virgin Olive Oil | |
| 1 yellow onion, minced | |
| 1 small red bell pepper, finely diced | |
| 3 cloves garlic, grated | |
| 1 Tbl fresh grated ginger | |
| 2 Tbl Thai Red Curry Powder | |
| 6 cups stock from Vegan Broth Powder | |
| 1 can full-fat coconut milk | |
| 1 Tbl Coconut Aminos | |
| 1 Tbl brown sugar | |
| 4 scallions, sliced | |
| 1 can chickpeas, drained | |
| half of an 8oz package vermicelli rice noodles (rice stick) | |
| chopped cilantro and basil for serving | |
| Gochugaru Chile Flakes for serving | |
| Lime wedges for serving |
| 1. | In a large pot, drizzle in the Habanero Extra Virgin Olive Oil to coat the bottom of the pot. Add in the onion and red bell pepper and saute until softened - about 6 mins. |
| 2. | Add in the garlic, ginger and shredded carrots. Saute for 2 minutes. Add in the Thai Red Curry Powder and stir to combine. The mixture will be pasty. You want to toast the spices but take care not to scorch them. |
| 3. | Add in the stock, coconut milk, coconut aminos and brown sugar. Add the chickpeas. Bring to a boil. Reduce to a simmer and cook for 15 mins. Add in the noodles and cook for an additional 15 mins. |
| 4. | Note: we used an entire package of rice noodles and it soaked up ALL the broth! Still delicious but if you want a brothy soup, use 1/2 package. Also, we like the small, vermicelli-style rice stick noodles in this soup versus a pad thai noodle. |
| 5. | Add in the lime juice and stir. Taste and adjust with salt and lime juice. Serve with wedges of lime and a sprinkling of Urfa Biber Chile flakes. |
Leave a Reply