Bursting with flavor but not too spicy, this soup is one of my all time favorites. The inspiration for this recipe came from Beth at Budget Bytes. I had this recipe pinned for over a year but with the ingredients she used it did not fit the way I was eating so I decided to ketofy it. By swapping just a few ingredients I was able to get the nutrition more in line with what I needed. Now that there are so many versions of coconut milk out there I want to make sure you buy the right one. Look for full fat, unsweetened coconut milk in a can. When you open it it will be separated, the cream will be a semi solid at the top and the “milk” will be clear underneath. For this soup I use the entire can, cream and milk.
Red curry paste and coconut milk are a magical combination in addition to making this wonderful soup you can also simmer the cream from the top of the can with the curry paste and add some shrimp for an easy dish to serve over traditional or cauliflower rice. If you need another way to use the curry paste check out this Thai Peanut Zoodles recipe. It was the fist time I tried zoodles and was hooked! I know this is written as a veggie soup but if you want feel free to add some shredded chicken or toss a few shrimp in with a few minutes left to simmer, both would be yummy! Thank you for stopping by, if you know someone else who would like this recipe please share the love. All the shares and comments are always greatly appreciated!
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Thai Soup
Ingredients
- 1 tablespoon oil
- 2 cloves garlic minced/grated
- 1 inch piece ginger grated
- 2 tablespoons red curry paste
- 1 medium turnip peeled and diced
- 1/2 small head cabbage halved again then sliced thin
- 1 pack shirataki noodles rinsed well and drained *optional*
- 4 cups stock
- 1 13 oz can coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons sweetener your choice, I used stevia
- 1/4 red onion sliced thin
- 1 handful cilantro
- 1 lime
- sriracha *optional*
Instructions
- Have all your ingredients cleaned, chopped, peeled, and cut ready so they are ready to go. Preheat a dutch oven or soup pot over medium heat and add the oil. Next add the grated ginger, garlic, and curry paste. Saute for 1 to 2 minutes. Do not burn the garlic.
- Add the diced turnip, sliced cabbage, shirataki noodles, and the stock. Bring to a simmer then reduce to low and simmer for 10 minutes.
- Add the coconut milk, fish sauce, and sweetener. Taste and adjust adding salt or more sweetener if desired.
- Serve in bowls and then top with thin sliced red onion, cilantro, a squeeze of lime and hot sauce if desired. Enjoy!
I have never had anything like this but sounds and looks wonderful!!
I love the combination of ingredients, I might add quite a bit of the Siracha to add extra heat. Thanks for sharing!
I love Thai red curry and coconut milk. This veggie soup is right up my ally. Love it! Keeping this recipe on hand.
This recipe looks great! I am a huge fan of spicy Thai flavors in soup, because I really like a bold flavor profile when it comes to soups. Go big or go home, right?
We love Thai food and this looks like a healthy and easy soup. Thanks for sharing.
I love making curry sorts of dishes. I love the combination of curry and coconut as well! YUM!
This is such a great idea! I adore Thai red curry and always make it with a lot of sauce! Have got to try this!