red thai curry soup
a ridiculously creamy, vibrant bowl of thai-inspired soup with spices you can’t pronounce and fresh herbs to really level it up
there’s something about growing up as a midwestern white kid that severely limits your exposure to asian cuisine. if it wasn’t general tsao or orange chicken, it basically didn’t exist. thai food? yeah, right. maybe if you were cultured—which i absolutely was not.
that all changed when i met my wife. i learned that she absolutely loved when i’d surprise her with a nice meal, and suddenly, i found myself cooking things to try and impress her. we quickly fell in love with curries, usually served with rice, because i thought that was the rule. one day, i discovered you could turn curry into soup with vermicelli noodles, and i’ve never been the same. the whole family was instantly obsessed. there was no going back. even the kids love it.
i’ve made this a handful of times over the last 10ish years, always in the winter—because that’s the only logical time to eat soup. meanwhile, the rest of my family would happily throw back a bowl in the middle of july. couldn’t be me, but hey, to each their own.
things to know:
feeds: 4-6
takes about: 45 minutes
required tools
chef’s knife
cutting board
large pot, for soup
smaller pot, for rice noodles
citrus juicer, optional
colander/mesh strainer
soup bowls
ingredients:
Keep reading with a 7-day free trial
Subscribe to hot dads cook to keep reading this post and get 7 days of free access to the full post archives.