A fiery vegetable soup made easy with pre-made curry paste, frozen vegetables and simple cooking methods. An optional roasted vegetable step adds a delightful smokey surprise. This super healthy dish is a curry wrapped up in a soup bowl. Feel free to switch up the vegetables to whatever you have on hand, another handy clean-out-your-crisper drawer recipe.
October is the official soup season spring board where I live. There’s a switch that gets flipped turning 90’s temps to 60’s temps in the span of a week. Thoughts are consumed with soup making and culinary exploration.
My inspiration every year comes from Wikipedia of all places. Their LIST OF SOUPS article is a veritable rabbit hole. Be careful going down this delightful time-suck. You may emerge a mere three hours later, inspired and ready to start stewing and chopping.
I wanted to develop this recipe in part to convince you to always keep a container of Thai curry paste in your back-pocket arsenal. Thai curry paste comes in many varieties, the most common I find are yellow, red, green curry paste, and massaman. Any of them will do and I enjoy them all.
Thai curry is different from Indian curry in that the ingredients are vegetal. Leaves, chilies and herbs dominate this product. Indian ‘curry’ is dominated by dried spices, usually toasted but not always.
Thai curry paste last a long time in the fridge, making it a perfect staple to keep on hand. Whenever you need to punch up your regular recipes, sometimes a dollop of this magnificent culinary short-cut, or maybe this one, can really level-up your weeknight dinner. Think sheet-pan dinners, meatloaf, soup, egg salad, potatoes. You get the idea.
Keeping some of this on hand is one of my favorite kitchen short-cuts. All of the hard work has already been done for you. Shopping for hard-to-find ingredients (hello kaffir lime leaves) chopping, mincing etc.
As much as I love using Thai curry paste, favorite ‘cheater’ ingredient of all time when cooking is actually miso. I added it to this recipe because it is an umami power player. Umami is the ‘Fifth Taste’ and the cornerstone of most savory recipe creations. I add it to almost anything savory as a culinary ‘crutch’. If I add miso, I know it will be good. Just. remember to add toward the end of cooking if stewing something. The taste will wane over cooking time.
If you are making your own broth, you will need to check out this post on How to Make Broth. It also gives you clues as to when homemade broth is a must or if you can get away with store bought broth.
I hope this recipe not only nourishes your belly and body but also your culinary wisdom. There’s a lot of good stuff in this recipe.
How to make this soup
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