Thai Red Curry Coconut Soup

Thai Red Curry Coconut Soup | www.savory lotus

5 from 7 reviews



  1. Soft boil eggs in a pot of boiling water OR in a steamer basket for 6 and half minutes. Immerse immediately in cold ice bath to stop the cooking process.  Set aside.
  2. While eggs are cooking, chop and prepare your cauliflower, zucchini, red pepper, and cabbage.
  3. Melt 1 tablespoon of fat in a large soup pot over medium heat.  Add 4 cups of cauliflower florets and saute for 3 minutes, until they begin to soften.  Add garlic, ginger, and red curry paste. Cook for one more minute, stirring constantly, until fragrant.
  4. Add 3 cups of broth and bring to a boil.  Lower heat, cover, and simmer until cauliflower is tender – about 4-5 minutes.
  5. Add zucchini noodles and allow to soften for a minute of two.  Add coconut milk and lime juice. Turn off heat.
  6. Ladle soup into bowls and add julienned carrots, red pepper, and purple cabbage.  Garnish with fresh cilantro and lime wedges.  Top with the perfect soft boiled egg.


Keywords: thai red curry