Jessica's Spicy Thai Red Curry Soup Recipe
Jessica’s Spicy Thai Red Curry Soup
2 stalks of lemon grass, about 8cm in length
2 tbsp coconut oil
4 cloves of garlic, chopped
5 pieces of fresh ginger, peeled and chopped
2 shallots, diced
3-5 tsp’s Thai red curry paste
4 spring onions, sliced
The juice and zest of 2 limes
A handful of fresh Caldecott’s coriander, finely chopped
2 red pepper, deseeded and sliced
2x 400ml tin of full-fat coconut milk
2 handfuls of baby spinach
A small handful of Caldecott’s coriander, chopped
1 lime cut into wedges, to garnish
Using a large sharp knife, slice your stalk of lemon grass from top to bottom and use this cut to remove the outer layer of the stalk. Discard this outer layer, then lay the blade of your knife flat on the thickest part of the lemongrass. Carefully use the palm of your hand to smack down on the flat blade a few times until the lemongrass stalk bursts- this releases lots of flavour. Now thinly slice the stalk and set aside.
Heat the coconut oil in a saucepan over medium heat, then add the garlic, ginger and shallot. Sauté for 1-2 minutes, until fragrant and starting to soften, then add your curry paste and dry it for about a minute- mash it a bit with a spatula and stir around the pan to bring out the delicious flavour. Throw in the slices lemongrass, sliced spring onions, lime juice and zest, chopped coriander and sliced red pepper and sauté for a further 3 to 4 minutes, until the pepper is starting to soften.
Add the coconut milk and give it a stir to disperse. Bring the mixture to a simmer and cook for 10 minutes. At the last minute add the baby spinach and stir for about a minute, until wilted.
Serve hot, with a garnish of chopped coriander and a wedge of lime.