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Prep Time20 Mins
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Cook Time40 Mins
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Serving6 People
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And we’re back with another soup for more adventurous taste buds.
A green curry soup is already spicy on its own. In fact, it is the spiciest of the Thai curries. This recipe takes it even further with the addition of Thai chilies. What I’m trying to say is, this recipe is not for the faint of mouth.
Don’t let this disclaimer scare you though – the thai chilies are a totally optional add and the coconut milk in the soup really cuts some of the heat.
For this recipe you will need:
- A large stock pot
- A medium sauce pan
Ingredients
Nutrition
- Daily Value*
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Total Fat: 26.1g39.5%
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Total Carbohydrates: 34.9g13.9%
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Total Protein: 11.6g11.6%
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Cholesterol: 0mg0%
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Sodium: 962.4mg41.8%
Directions
In your large pot, heat up the vegetable and sesame oils over medium heat. Add your onions and sauté until the start to turn translucent. About 5 minutes.
Add your mushrooms and mix in with the onions. Cook for another 5 minutes, stirring frequently to prevent burning.
Add in your carrots and cook for 5 more minutes.
Add in your green curry paste and mix thoroughly into the vegetables. Add your soy sauce to deglaze the bottom of the pot. Make sure to loosen up all the sticky bits.
Add your coconut milk, vegetable broth, basil, tofu, thai chilies (optional) and bok choy to the pot. Bring to a simmer and let it cook until the bok choy has softened. About 10 minutes.
Bring a separate pot of water to boil. Once bubbling, add in your rice noodles and cook for 3 minutes. Remove from heat and drain half of the water. Leave them in the warm water until you are ready to serve the soup to prevent the noodles from clumping.
Salt and pepper the soup to taste. Strain the rest of the water out of your rice noodles and place a nest of noodles into each bowl of soup. Enjoy!
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