Thai red curry soup is one of my favourite suppers, as it is very easy to make and provides plenty of taste. Choose to add tiger prawns or salmon — both protein sources are equally yummy in this soup. I add whichever crunchy vegetables I have in the fridge — you don’t need much, as the coconut milk makes this a very filling dish.
My soup is also paleo friendly, but if you are not as picky as me, feel free to add some cooked egg noodles to the bowl just before serving — it tastes yummy and makes the soup more filling.
Ingredients — serves 2 hungry people:
1 tbsp coconut oil
1 stem lemongrass, cut in two and smashed
1-2 gloves or garlic, finely chopped
2 cm piece of ginger, finely chopped
1-2 tsp red curry paste
1 can coconut milk (400 ml)
6 dl vegetable or fish stock
Vegetables of your choice: I prefer spring onions, red pepper, mushrooms and tomatoes. Finely chop spring onions and red pepper, leave tomatoes and mushrooms in larger quarters. Halved mangetout (sugar snap peas) are also yummy — add towards the end.
400 grams tiger prawns, deshelled and deveined OR 400 grams of salmon, cut in large pieces
2 tbsp coriander, chopped. Leave some for garnish
Heat up coconut oil in a large saucepan and fry ginger, lemongrass and garlic for a few minutes. Add curry paste, coconut milk and stock, and leave to simmer for 15 minutes. Add the vegetables and cook for another 5 minutes. Now add salmon or prawns, mangetout and coriander, and cook for 5 minutes or until the seafood and the vegetables are cooked through. To make the dish pretty (unlike I did), garnish with some raw, chopped mangetout and fresh coriander.