Go Back
Print
Thai Curry Soup
Author: Maddie Augustin
Ingredients
  • 1 tbsp garlic minced
  • ½ cup chopped white onion
  • 2 red bell pepper
  • 1 cup cherry tomatoes
  • 9 oz snow peas
  • 2 cups vegetable broth
  • 1 can coconut milk full fat
  • 6 oz tomato paste
  • 2 tbsp green curry paste
  • 2 tsp ground fresh chili paste
  • 6 basil leaves chopped
  • 16 oz linguine rice noodles
Instructions
  1. In a large stockpot, add sweet onions and garlic in olive oil and cook over medium heat until just tender, about 3-4 minutes.
  2. Add cherry tomatoes and sliced peppers. Cook for an additional 3-4 minutes to allow tomatoes to burst and peppers to soften slightly.
  3. Stir in remaining ingredients, except rice noodles and bring soup to a boil. Reduce heat to low, cover, and allow to simmer an additional 3-4 minutes, stirring occasionally.
  4. Add rice noodles to the hot broth and stir in allow to cook as directed, they should be tender after 2-3 minutes.