Thai Vegetable Curry Soup
2 servings
30 minutes
Thai vegetable curry soup is a harmony of spicy and rich flavors embodying the richness of Thai cuisine. This aromatic soup has roots in Thailand's street food traditions, where spices, fresh herbs, and coconut cream create an unforgettable gastronomic experience. Tender rice noodles soaked in warming curry blend with the sweetness of coconut cream and a hint of lime's acidity. Fish sauce adds depth, while cilantro and sriracha provide freshness and spiciness. This soup not only warms on a cool day but also awakens the desire to explore Thailand's culinary traditions. It is perfect as a light dinner that brings comfort and enjoyment in every sip.
1
Grate garlic and ginger.
- Ginger root: 1 teaspoon
- Garlic: 2 cloves
2
Chop red onion, potato, cilantro, and lime.
- Red onion: 0.5 piece
- Potato: 2 pieces
- Cilantro: 0.5 bunch
- Lime: 1 piece
3
Add oil, garlic, ginger, curry to the pot and sauté for two minutes.
- Vegetable oil: 2 tablespoons
- Garlic: 2 cloves
- Ginger root: 1 teaspoon
- Curry powder: 1 teaspoon
4
Add potatoes and water to the pot, bring to a boil, then simmer until the potatoes are soft.
- Potato: 2 pieces
- Water: 3 glasss
5
Boil the noodles, drain them in a colander, and rinse with cold water.
- Rice noodles: 100 g
6
Add coconut cream, fish sauce, and cane sugar to the pot and mix.
- Coconut cream: 300 ml
- Fish sauce: to taste
- Cane sugar: 1 tablespoon
7
Place the noodles in bowls, add soup from the pot with a ladle, top with red onion, cilantro, lime wedges, and drizzle with sriracha sauce.
- Red onion: 0.5 piece
- Cilantro: 0.5 bunch
- Lime: 1 piece
- Sriracha: to taste
