Red Curry Coconut Soup

Photo by Lexi Berzok.

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!

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