1 year, 8 months ago
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How do you make a rich Curry soup?
I love curry soup. Anytime we visit a Thai restaurant, I always make sure it is in the menu before I ask for wine. I want to learn how to make it and would love a very good recipe. Do you have any to share?
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M$3 Answers
Hi @iklilian! I love curry soup too and any recipe with curry on it. My favorite is chicken curry and my daughters love them too.
I would like to share this Bombay Curry Soup because it is really delicious. This is rich in protein which would be great to have especially on a cool day.
It will take about 15 minutes to prepare and 35 minutes to cook.
You will need the following ingredients:
2 tablespoon masoor dalor split red lentil
1 c sliced onions
3/4 c tomatoes (chopped)
1 teaspoon oil
salt to taste
How to cook:
1. Heat the oil in a saucepan and fry the onions until it becomes transparent.
2. Put the crushed garlic and chili powder and fry again until you can smell the nice aroma.
3. Add 2 1/2 c of water, tomatoes and washed masoor dal and cook in in the pressure cooker.
4. When it is cooked, let it run through a sieve.
5. Let it boil for 15 minutes more and add salt.
6. Serve this hot with cooked rice and slices of lemon.
I would like to share this Bombay Curry Soup because it is really delicious. This is rich in protein which would be great to have especially on a cool day.
It will take about 15 minutes to prepare and 35 minutes to cook.
You will need the following ingredients:
2 tablespoon masoor dalor split red lentil
1 c sliced onions
3/4 c tomatoes (chopped)
1 teaspoon oil
salt to taste
How to cook:
1. Heat the oil in a saucepan and fry the onions until it becomes transparent.
2. Put the crushed garlic and chili powder and fry again until you can smell the nice aroma.
3. Add 2 1/2 c of water, tomatoes and washed masoor dal and cook in in the pressure cooker.
4. When it is cooked, let it run through a sieve.
5. Let it boil for 15 minutes more and add salt.
6. Serve this hot with cooked rice and slices of lemon.
images:
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M$Report Abuse
Like you, @iklilian I also love curried dishes and one of my most favorites is the "Thai Curry Soup." One thing I love about curry recipes is the coconut milk. I don't know but my tongue seems so happy with coconut milk. So here's one from allrecipes.com.
Thai Curry Soup
Ingredients:
2 oz. rice noodles
1 tablespoon olive oil
1 clove garlic (minced)
1 ½ tbsp. minced lemon grass
1 tsp. ground ginger
2 tsp. red curry paste
1 box (32oz.) chicken broth cubes
2 tbsp. soy sauce
1 tbsp. white sugar
1 (13.5 oz.) can reduced-fat coconut milk
½ cup peeled and deveined medium shrimp
½ cup sliced mushrooms
1 (10 oz.) bag baby spinach leaves
2 tbsp. fresh lime juice
¼ cup chopped cilantro
2 green onions (finely chopped)
Procedures:
Boil lightly salted water in a large pot. Add the rice noodles and cook until al dente for about 3 minutes. Drain and rinse with cold water and set aside. Saute garlic, lemon grass and ginger in a large saucepan. Add the curry paste and cook for 30 seconds. Pour in about ½ cup of chicken broth and stir until the curry paste has dissolved and then pour the remaining broth along with the soy sauce and sugar. Boil and reduce the heat into medium-low and let it simmer for 20 minutes, partially covered. Stir in the coconut milk, shrimp, mushrooms, spinach, lime juice and cilantro. Increase heat to medium high and simmer again for about 5 minutes until the shrimp turns pink. Place some rice noodles into serving bowls and ladle curry soup on top of them. Garnish with chopped green onions on top. If you like your curry hot then you can add a fruit of hot chili pepper into it. Enjoy!
Thai Curry Soup
Ingredients:
2 oz. rice noodles
1 tablespoon olive oil
1 clove garlic (minced)
1 ½ tbsp. minced lemon grass
1 tsp. ground ginger
2 tsp. red curry paste
1 box (32oz.) chicken broth cubes
2 tbsp. soy sauce
1 tbsp. white sugar
1 (13.5 oz.) can reduced-fat coconut milk
½ cup peeled and deveined medium shrimp
½ cup sliced mushrooms
1 (10 oz.) bag baby spinach leaves
2 tbsp. fresh lime juice
¼ cup chopped cilantro
2 green onions (finely chopped)
Procedures:
Boil lightly salted water in a large pot. Add the rice noodles and cook until al dente for about 3 minutes. Drain and rinse with cold water and set aside. Saute garlic, lemon grass and ginger in a large saucepan. Add the curry paste and cook for 30 seconds. Pour in about ½ cup of chicken broth and stir until the curry paste has dissolved and then pour the remaining broth along with the soy sauce and sugar. Boil and reduce the heat into medium-low and let it simmer for 20 minutes, partially covered. Stir in the coconut milk, shrimp, mushrooms, spinach, lime juice and cilantro. Increase heat to medium high and simmer again for about 5 minutes until the shrimp turns pink. Place some rice noodles into serving bowls and ladle curry soup on top of them. Garnish with chopped green onions on top. If you like your curry hot then you can add a fruit of hot chili pepper into it. Enjoy!
images:
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
I enjoy Indian food and curry soup but am not a real good cook, so I found something quick and easy from Rachael Ray of the Food Network. It's for a carrot curry soup and looks delicious! Enjoy!
Ingredients:
1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
1 cup sour cream
Plastic condiment bottle or medium plastic food storage bag
6 blades fresh chives, cut into 1-inch pieces
Directions:
Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
http://www.foodnetwork.co.uk/content-images/0.200907271910232294.jpg
Ingredients:
1 tablespoon extra virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 medium onion, chopped
1 1/2 pounds packaged baby carrots, from produce section
6 cups chicken stock, available on soup aisle
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
1/4 to 1/2 teaspoon ground cayenne pepper
Coarse salt
1 cup sour cream
Plastic condiment bottle or medium plastic food storage bag
6 blades fresh chives, cut into 1-inch pieces
Directions:
Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup. Pile a few pieces of cut chives at the center of each bowl to resemble green spiders in their webs! Cool!
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M$
