I first discovered red curry coconut soup at Raku, one of my favorite restaurants, but I never thought about making it until recently. I was roaming the aisles at Trader Joe’s when I discovered Red Curry Sauce and bought it in hopes of recreating the delicious soup. The final product was delicious. I now use red curry paste instead of the Trader Joe’s sauce because it makes the dish thicker. Below is the recipe I created. Enjoy!
Ingredients:
- 2 cups of udon noodles
- 2 cups of coconut milk
- 4 tbsp of red curry paste
- 4 tbsp of olive oil
- ½ cup broth of choice
- ¼ tsp of gochujang
- ¼ cup of cauliflower
- ¼ cup of carrots
- ¼ cup of shiitake mushrooms
- ¼ cup of broccoli
- 1 tbsp of nutritional yeast
- 1 tsp of agave nectar
Instructions:
Boil the udon noodles according to the instructions on the packaging. Combine the coconut milk and olive oil and bring to a simmer. Add the red curry paste, gochujang, broth, nutritional yeast, agave and cut-up vegetables. Add the udon noodles to the mixture and dive in!