Spicy Thai Red Curry Soup Extra Chili
This recipe delivers a bold, spicy Thai red curry soup. You will use extra chili to achieve a high heat level while balancing the flavors with coconut milk and lime.
Equipment
- Pot
Ingredients
- 400 g chicken or tofu
- 2 tbsp red curry paste
- 400 ml coconut milk
- 500 ml vegetable or chicken broth
- 1 red chili, sliced
- 100 g mushrooms
- 15 ml lime juice
Instructions
- Heat the curry paste in a pot for 1 minute.
- Add the protein and cook until lightly browned.
- Pour in the coconut milk and broth.
- Add the mushrooms and chili.
- Simmer for 12 to 15 minutes.
- Stir in the lime juice before serving.
- Serve hot.
Notes
Extra chili required careful measurement to maintain balance without overpowering the soup. This soup is designed for readers who prefer intense heat levels.