Coconut Thai Curry Soup
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.*
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 1.5tablespoons vegetable oil
  • 1 sweet potatopeeled and chopped
  • 4 Carrotspeeled and diced
  • 1teaspoon Salt
  • 4cloves garlicminced
  • 1 yellow onionfinely diced
  • 1 red bell pepperfinely diced
  • 15oz. full-fat coconut milk
  • 5tablespoons red curry paste
  • 4cups vegetable broth
  • 1/2tablespoon srirachato taste
  • 2tablespoons green oniondiced
  • 2tablespoons cilantrochopped
  • 1/4cup lime juice
  • 8oz. frozen green peas
  • 8.8oz. thin rice noodles
  • 1/4bunch cilantrochopped
  • 1-2stalks green onionschopped
  1. Heat oil in a large pot over medium/high heat. When the oil is melted and hot, add the sweet potatoes, carrots, and salt to the oil and toss. Let the vegetables cook for 7-10 minutes, stirring occasionally.
  2. Next, add garlic, onion, and red pepper to the pot, toss, and cook for another 2-3 minutes.
  3. Add the coconut milk and curry paste to the pot and whisk the ingredients together until the curry paste is combined with the coconut milk. Then, add the broth, sriracha, green onion, cilantro, and lime juice to the pot and stir to combine. Bring the ingredients to a boil.
  4. Turn the heat to low, add the frozen peas along with the noodles, and let the soup simmer for 10-15 minutes.
  5. When the soup is hot and the peas are cooked, remove from heat, and serve with cilantro and green onion.