Red Curry Soup

Try this creamy and spicy red curry soup filled with freshness to warm up your insides.
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Cooking Time

25-30 Min

Meal Type


Preparation Time

10 Min




  • For Red Curry Soup
  • 1 tbsp Thai red curry paste
  • 2 tbsp coconut milk
  • 1 cup sliced carrots
  • 1 cup sliced yellow zucchini
  • 1 cup sliced green zucchini
  • 1 cup mushrooms
  • 3 to 4 chopped basil leaves
  • 2 cups vegetable stock
  • 1 tbsp lemon juice
  • 2 tbsp sweet chilli sauce
  • 1 cup coconut milk
  • 1 cup soaked rice noodles in boiling water for 30 minutes
  • salt
  • 2 tbsp oil
  • For Garnish
  • Dry roasted peanuts and crushed
  • lemon juice
  • mint leaves


  1. 1

    Heat oil in a pot. Add Thai red curry paste and cook for at least a minute. Add coconut milk, sliced carrots, sliced yellow zucchini and sliced green zucchini. Mix well. Chop the mushrooms into halves and add them to the pan. Add chopped basil leaves, vegetable stock, lemon juice, sweet chilli sauce, coconut milk, soaked rice noodles and salt. Mix them all well. In a serving bowl, first take out the noodles and then the remaining soup. Garnish with dry, roasted and crushed peanuts, lemon juice and mint leaves. Serve hot.

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