Food on Friday: Fit to be Thai’d

By Julia Westhoff

I’m inherently skeptical of things that are labeled “healthy”. For some reason I assume that means it’s lacking flavor and excitement. So I didn’t have high hopes for this vegan, gluten-free soup.

Luckily, I stepped out of my comfort zone and gave it a try. I made it, then I made it again. And again. And again. Jay, Olivia and I cannot seem to get enough of this amazingly delicious concoction. It’s super easy, with a great combo of flavors and textures. The rice noodles (I love the skinny ones) give it substance.

As with all soups, I’ve found that this is even tastier if you make it a day ahead of time (but wait to add the noodles, lime, and garnishes until you re-heat it).

Thai Curry Soup

Adapted from

Small yellow onion, diced
1 large carrot, diced
2 handfuls fresh spinach
1 garlic clove, minced
3 tsp red curry paste (my favorite is the Thai Kitchen brand,
available at  Hen House)
1 can coconut milk
1 box (32oz) chicken or vegetable stock
1 tsp curry powder
1/2 tsp ground ginger or fresh minced
1 tbsp soy sauce
2 tsp brown sugar
4 oz rice noodles
pinch of red pepper flakes (if you wish)
1 lime

salted peanuts
diced green onions

1. Saute onion and carrot in a few glugs of olive oil until tender. add garlic and cook for another minute.
2. Add red curry paste and mash/mix until evenly distributed. add coconut milk, chicken/vegetable broth, curry powder, ginger, soy sauce, red pepper flakes, and brown sugar.
3. Stir for a minute and then add spinach.
4. Simmer until the greens are cooked down, then add noodles and cook according to package directions. less is more or else your end result will look something like Pad Thai instead of soup.
5. Add lime juice to taste (1/2 of a juicy lime should do it) before serving and garnish as you wish.