Spicy Red Curry Soup

We had a snow day today - no school, no nanny, and very little accomplished other than playing with the kids all day!  It was fun, one of those days with nothing to do but hang out and enjoy the kids.

With all the snow outside, I thought something warm was in order.  This was thrown together very quickly after putting everyone to bed - and it totally hit the spot - warm, spicy, very filling, but full of veggies and mostly healthy (with a little treasures of wontons hidden underneath).  It was somewhat similar to a Thai style spicy red curry broth - but I don't claim to be authentic in anything I cook.  I use what I've got on hand and what sounds good to me. 


  • chicken broth - about a quart
  • Thai fish sauce - couple tablespoons
  • soy sauce - a tablespoon or so
  • Garlic (frozen cubes from TJs - three cubes, approx three cloves)
  • Cilantro (also frozen cubes - two cubes)
  • Ginger - maybe a generous teaspoon
  • lemon juice
  • Red curry paste - a generous teaspoon
  • shredded carrots
  • mushrooms
  • red bell pepper
  • celery
  • shiratake noodles
  • tofu (extra firm) - cut in cubes
  • previously frozen home-made pork wontons

This literally took me about 15 minutes to make.  I heated the broth and seasoned it with the sauces, garlic, cilantro, ginger, lemon juice and curry paste.  (Yes, I use frozen garlic and cilantro, and ginger out of a jar - small sacrifices to be made for speed and convenience and the ability to have these ingredients available without having to go to the store - don't judge me, it's better than fast food.)  I rinsed the noodles and put those in and let them simmer for a few minutes.  Then I added the tofu cubes.  Around this same point I dropped the frozen wontons in boiling, salted water.  When the wontons appeared nearly done I dropped all the veggies into the simmering soup to mostly just get warm - I wanted them to still be crispy.  I placed the cooked wontons in the bowl and ladled the soup over them. 

This was so good.  It was very spicy, even with a relatively small amount of the curry paste.  But the crispy fresh vegetables offset the spice nicely.  That spice could definitely be toned down, but I like the flavor.  My first inclination had been to also put some coconut milk in, but the cupboard was bare.  I think it worked out for the best - this was nice and light without it.  This could also totally be done without the wontons - but those little bundles did add some nice flavor.


Lisa Marsh

Mom to two sets of twins.

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