Hand made porcelain flower bowl and whale chopstick rests.

When I make Thai curry dishes I usually use green curry paste, which is spicier than red curry. Red curry is made with chillies and there are many versions of coconut curry soups. I’ve made this noodle soup twice now with different vegetables, and both times it was delicious. Red curry soups are simple to make and often seafood based, so you could add some shrimp if you want. I found some lovely baby bok choy and used that with other vegetables.

Vegetarian Thai Red Curry Soup Ingredients:

Cooking oil (sunflower or other neutral flavor)

2 cloves garlic, peeled and minced

1 tablespoon grated ginger

2 tablespoons thai red curry paste

1 bunch of baby bok choy, washed and separated into leaves

1 handful green beans, washed, strings removed, cut into 4 cm lengths

2 cups shitake mushrooms, washed and sliced

1 can coconut milk

2 cans vegetable broth

1/2 tablespoon fish sauce

80 grams rice vermicelli noodles

optional garnishes:

lime and fresh cilantro

Sauté the garlic, ginger and mushrooms in the cooking oil for a few minutes. Mix in the red curry paste, fish sauce, coconut milk and vegetable broth and bring to a simmer. Add the green beans and bok choy and cook until they are tender. Add the rice noodles at the end with additional water (if necessary) to cover and cook the noodles in soup for two minutes. Serve hot in a beautiful bowl. Garnish with lime and chopped cilantro if available.

Flatlay of hand made porcelain flower bowl and whale chopstick rests.

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