If the sun hasn't really shown itself yet and you could still use something warm, there's nothing better than treating yourself to a bowl full of comfort and taste. Our Thai-inspired coconut curry soup with vegetables is just what you need to stay warm and satisfied. This dish combines the sweetness of sweet potatoes with the freshness of bok choy and sugar snap peas, topped with a rich, creamy coconut curry. It is not only delicious, but also colorful and healthy.
Whether you are an experienced chef or a novice in the kitchen, this recipe is easy to follow and guaranteed to deliver a taste sensation. Dive into Thai cuisine with our step-by-step recipe and bring the exotic flavors to your own dining table. A classic to bookmark, because everyone will like this and you can make a large, heart-warming pan full in no time. Maybe this will become your signature dish!
💡 Tip: Don't have much time? Then get some packs of instant noodles. That's always handy and a pack can easily be pimped with a boiled egg and some fresh vegetables, right?! You can buy really tasty noodles at Asian Food Lovers !
Ingredients
About 4 servings
- 200 grams of noodles (for example rice noodles or udon)
- 1 large sweet potato, peeled and cubed
- 1 pack bok choy, washed and coarsely chopped
- 150 grams of sugar snap peas
- 400 ml coconut milk
- 1 liter vegetable stock
- 2 tablespoons Thai red curry paste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 piece of ginger of 2 cm, finely chopped
- 2 tablespoons vegetable oil such as sesame oil
- fresh coriander, coarsely chopped, for garnish
- salt and pepper to taste
- lime juice of 1 lime, to taste
- optional: chili flakes or Sriracha sauce for extra spice
Preparation method
1 - Preparing the base
- Heat the oil in a large pan over medium heat. Add the onion, garlic and ginger and fry until soft and fragrant.
- Add the Thai red curry paste and fry for a minute to release the flavors.
2 - Make soup base
- Add the sweet potato cubes to the pan and stir well so that they are covered with the curry paste.
- Add the coconut milk and vegetable stock. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the sweet potato is almost done.
3 - Add vegetables and noodles
- Add the noodles, pak choi and sugar snap peas to the soup. Cook for another 5-7 minutes, or until the noodles and vegetables are done.
4 - Finishing and serving
- Season the soup with lime juice, salt and pepper. Add chili flakes if desired for extra heat.
- Serve the soup in bowls and garnish with fresh coriander.
- Serve this heart-warming soup with an extra slice of lime on the side for those who like a sour touch.
This recipe combines healthy ingredients with the rich flavors of Thailand and offers a perfect balance between comfort and freshness. Enjoy it!
Image: Unsplash
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