I’ve actually posted a recipe very similar to this before (here), but considering the photo was appalling and this recipe really deserved better, I thought I’d redo it.
Now, if you’re one of those people who cooks everything from scratch, you might hate me for this one, because it’s a bit of a cheat’s recipe. I enjoy making things from scratch (e.g. my homemade red enchilada sauce) but I’d be lying if I said I never take a short cut. This soup recipe uses shop-bought red Thai curry paste (why faff around with unfamiliar ingredients when someone who actually knows what they’re doing has already done it?), and I even used a pre-prepared mixture of stir-fry veg (far cheaper than buying each vegetable individually). If you’d prefer to buy each veg separately so you can have more control over what you include, that’s doable too. You could even view this as a fridge clear-out recipe and just use whatever you have on hand.
Red Thai curry is one of my favourite Asian dishes – it’s got a nice amount of spice but it isn’t overwhelming, and isn’t overly heavy unlike some Indian curries. The sauce is usually fairly thin, which is why it was so easy to serve this as a soup-style dish – although if you wanted, you could make this a little thicker and serve it as a curry with the noodles or rice on the side. The shop-bought curry paste is really easy to use – just mix it with some coconut milk and you’ve got yourself a tasty red Thai curry.
This recipe is perfect for this time of year because it’s fresh and fragrant, and you don’t need to turn your oven on! The heat is just about holding up here in the UK (though the sunshine has been a bit shy the last couple of days), so a stovetop meal is ideal.
By the way, remember that if you’re in the UK you can enter my giveaway to win a Swiss Diamond frying pan worth £69. Just head on over to my courgette and goat’s cheese frittata recipe post and enter using the Rafflecopter form just above the recipe. You have until Saturday!
- 1tbsp oil
- 300g mixed stir-fry vegetables (I used a pre-prepared mix with beansprouts, mangetout, baby corn, carrot, cabbage and onion, but you can use whatever you like)
- 2-3tbsp red Thai curry paste (make sure it’s veggie!)
- 400ml tin coconut milk
- 300g fresh noodles (I used egg noodles but you can use a vegan noodle if needed)
- Black pepper
- 300ml water
- 2tbsp fresh coriander, chopped
- Heat the oil in a large wok or deep frying pan, and stir-fry the vegetables for around 5 minutes – you want them to be slightly softened, but still with a nice bit of crunch.
- Add the curry paste and mix well (I used 3tbsp but if your paste is particularly spicy, or if you just like a milder curry, you might prefer to only use 2).
- Add the coconut milk and the fresh noodles, and season to taste. I also added around 300ml water – just add however much you need to get the curry/soup to your desired consistency. Cook over a medium heat for a few more minutes, simmering very gently, until the curry is hot.
- Stir in the chopped coriander, and serve.