Thai Inspired Red Curry Soup

I woke up to see a winter wonderland outside my window. The tree was laden with snow. It was beautiful but cold. I woke up thinking of a hot cup of soup with warm spices, not too spicy, creamy soup with some freshly baked bread. I had no idea what soup to make till the very end. I pulled out what I had in the fridge and freezer. I am sure you can do the same with what you have. I had just 1 tbsp of red curry paste left, used that with other spices, coconut milk, some stock and it was one of the best soups I have made.


  • 1/2 cup chopped onions
  • 5-6 cloves garlic, chopped
  • 1 inch ginger, chopped finely
  • 1 green chilli, chopped finely
  • 1 tbsp red curry paste
  • 1 tsp pepper powder
  • 1 tsp chilli powder
  • 1 tsp mushroom umami powder (Trader’s Joe)- optional
  • 1 can coconut milk
  • 2 cups vegetable stock
  • 1 cup butternut squash
  • 1/4 cup chopped celery
  • 1/2 cup edamame or green peas
  • 4-5 bella mushroom chopped finely
  • 3 carrots, chopped
  • 1/2 cup chopped spinach
  • 1/2 cup chopped kale
  • 1 tsp soy sauce
  • 1/2-1 tsp chilli crisp or sauce
  • 3 tsp oil


  • Heat a pan and add 1 tsp oil
  • Add red curry paste and fry for 2 minutes. Add 1//4 cup coconut milk and fry for a few minutes. Keep aside in a bowl
  • Heat rest of oil and onions, ginger, garlic and chillies and fry on low heat till onions are cooked
  • Add celery and mushrooms and fry till mushroom is cooked. Add all the other vegetables (except kale or spinach) and fry. Add the curry paste mixture, chilli powder, kale or spinach and stock and the coconut milk (reserve 1/4 cup of coconut milk) and let it simmer for 15-20 minutes
  • Add rest of coconut milk, soy sauce, chilli sauce, pepper powder, mushroom powder
  • Taste and add more chilli powder, soy sauce to taste
  • Serve hot

2 Comments Add yours

  1. Butterfly says:

    Looks tempting 🤤

    Liked by 1 person

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