Thai Fusion Curry Soup

Name: Thai Fusion Curry Soup | Healthy-ish & Happy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian, Indian
Ingredients: 1 packet rice noodles, or kelp noodles , or zoodles (zoodles for Whole30); 1 tbsp avocado or coconut oil oil; 1/4 cup thinly sliced onion; 2 tsp red curry paste (check ingredients for Whole30 & Clean-in-15); 1 1/2 teaspoons curry powder; 1/2 tsp ground turmeric; 1/2 tsp ground coriander; 2 garlic cloves, minced; 6 cups chicken broth/stock or vegetable broth; 1 can coconut milk; 2 cups shredded cooked chicken or prawns or non-GMO tofu; 2 tbsp coconut aminos; 2 tbsp fish sauce (replace with salt to taste for vegetarian); 1 tbsp lemon juice; 3 cups fresh spinach leaves or any asian greens; 250g / 0.5lbs snow peas, trimmed and cut in half on a a diagonal; 1/2 cup chopped green onions; 1/2 cup chopped fresh cilantro; 2 birds eye/thai chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper (or more to taste; fresh lime wedges; chopped cilantro for garnish

All Asian Flavors Indian Flavors Main Coures Soups & Stews

All Clean-in-15 Dairy-free Gluten-free Low-Carb Nut-free Paleo PB Whole30 Vegan Vegetarian Whole30

TWO MY FAVORITE CUISINE FLAVORS BLENDED TO PERFECTION

Sometimes the best things come out of being unprepared.

This Soup was created out of me rummaging through my fridge and trying to satisfy that craving for something comforting, spicy, tangy, and warm.

No doubt I love my Indian flavors and combine them with the aromatic and spices of Thai cuisine and it's pure magic.

The two cuisines actually use a lot of the same spices and herbs so it should be no surprise they work so beautifully together.

We are using red curry paste along with curry powder, cumin powder, coriander powder, turmeric, and garlic for the base. Can you feel the warmth just by hearing the spice profile?

Not your conventional recipe but I definitely encourage you to give it a try!

Tangy, savory, and full of spice.

Hope you all enjoy this one!

Yield/Servings: 4 Author: Riyana Rupani Print

Thai Fusion Curry Soup

A delicios hearty blend of Thai and Indian flavors

PREPARATION TIME: 15 MIN COOKING TIME: 15 MIN TOTAL TIME: 30 MIN

INGREDIENTS

1 packet rice noodles, or kelp noodles, or zoodles (zoodles for Whole30)
1 tbsp avocado or coconut oil oil
1/4 cup thinly sliced onion
2 tsp red curry paste (check ingredients for Whole30 & Clean-in-15)
1 1/2 teaspoons curry powder
1/2 tsp ground turmeric
1/2 tsp ground coriander
2 garlic cloves, minced
6 cups chicken broth/stock or vegetable broth
1 can coconut milk
2 cups shredded cooked chicken or prawns or non-GMO tofu
2 tbsp coconut aminos
2 tbsp fish sauce (replace with salt to taste for vegetarian)
1 tbsp lemon juice
3 cups fresh spinach leaves or any asian greens
250g / 0.5lbs snow peas, trimmed and cut in half on a a diagonal
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
2 birds eye/thai chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper (or more to taste
fresh lime wedges
chopped cilantro for garnish

INSTRUCTIONS

Soak your rice noodles per package instructions, or your key noodles in hot water for 30 minute, or make your zoodles and keep aside for later
Heat oil in pot over medium-high heat. Add sliced onion along with your spices and garlic. sauté 1 minute, stirring constantly.
Add chicken broth/stock to the pot, and bring to a boil.
Add coconut milk and reduce heat, and simmer 5 minutes.
Add chicken, coconut aminos, fish sauce, lemon juice, and your veggies and cook for 2 minutes.
Stir in the cilantro and spring onion (saving some for garnish)
Divide your noodles/zoodles into bowls and pour the soup over.
Garnish with scallions, cilantro, chili, and lime wedges.

4 Comments

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Jillian Goh

4 years ago

Can’t wait to try this recipe!

Riyana

Author

Reply to Jillian Goh

4 years ago

would love to hear how it turns out Jillian! 😀

Alex

28 days ago

This recipe turned out great for us, we made a number of tweaks but had the freedom of making a shopping list instead of using up what was in our pantry.

Used shallots instead of onion — shallots are authentic for Thai food, and red onion is authentic for Indian, both similar flavor profiles.

Used a bit more red curry paste.

Used a homemade madras curry powder because we like things spicy!

Used the chicken broth in the recipe to boil chicken breast in to impart more flavor before shredding.

Soy sauce instead of coconut aminos.

Used baby bok choy instead of spinach, included some hard white parts of their bottoms.

Added more birds eye because we love our spice.

Added a few pinches of garam masala.

At the very end before serving, added a little more fish sauce.

For our linguine style rice noodles, we soaked them in room temp / cold water for 60 mins, then simply poured the boiling hot end product soup over them in separate bowls, garnished, and squired some fresh lime.

Everyone loved it. Great fun base recipe. Also, no idea how to give a rating on this, but would have given a 5 star if I could find out.

Last edited 28 days ago by Alex

Riyana

Author

Reply to Alex

27 days ago

Hi Alex, this is awesome! I love when you can take a recipe and make it your own! So happy Everyone enjoyed your delciouse version!!