Red Thai Curry Soup

This is a quick, yummy soup that is amazing for meal prep!

I used to try and make Khao Soi regularly and while this is no where near as rich, it is a quick substitute that satisfies my craving for the savory, salty, slightly spicy soup base. I love to make a large batch, freeze it in portions and then just warm it up and pour the soup base over some vermicelli noodles and top with fresh garnish!

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Your List of Ingredients

• Neutral oil

• 5 garlic cloves (chopped)

• 2 tablespoon fresh ginger 

• 2 oz Thai red curry paste

• 3 chicken breasts or 4 thighs 

• 4 cups stock

• 1 cup water 

• 2 tablespoons fish sauce

• 200 mL coconut milk 

• 1-2 small bunches of vermicelli per bowl 

Garnish 

• Lime wedges

• Sliced red chilis

• Cilantro 

• Shallots

Step 1: Prepare the base:

Cook the garlic, ginger and red curry paste and fry until fragrant. Add the chicken and cook unit the chicken is cooked on all sides.

Step 2: Make the broth

Add the stock, fish sauce, water and coconut milk. Bring to a boil.

Step 3: Finish the soup

Once boiling, spoon soup over vermicelli noodles in a bowl. Garnish with red chilis, cilantro and shallots to your liking and finish with some lime juice.