Thai Red Curry Soup

The weather has been getting colder and I wanted a spicy, coconutty Thai curry soup for dinner tonight.  This recipe is pretty easy and delicious!

And what better way to use some of my fall harvest...

 In the pic, the tomatoes, cabbage and squash are from the garden. It was also an opportune time to pull out the basil I froze earlier...

For the Thai curry soup, you can add whatever meat and vegetables you like. So the recipe below is just the soup base.  The soup that I made tonight was made with chicken, tomatoes, cabbage, squash and pineapple chunks.  Eat it over rice or with rice noodles or on its own.  Add siracha sauce if you need it a little spicier. 

Thai Red Curry Soup:

1 to 2 Tbsp. vegetable oil
3 Tbsp. Thai red curry paste ( I used Thai Kitchen brand red curry paste; 1 jar)
3 cups  chicken broth
3 cups coconut milk ( about 2 14 oz. cans)
1 Tbsp. fish sauce
1 Tbsp. sugar
2 Tbsp.basil or cilantro or to taste
Fresh lime wedges
salt and pepper to taste
siracha sauce if you need to bump up the spiciness

In a large saucepan on medium-high heat, heat up oil and add your choice of meat.  Brown the meat then add the curry paste and cook for 1 to 2 minutes.  Add vegetables and cook for 2 to 3 minutes.  Add the chicken broth, coconut milk, fish sauce and sugar. Allow the soup to come to a boil and then lower the heat to medium and allow soup to simmer until the vegetables are tender.  When the vegetables are cooked, add the basil or cilantro and salt and pepper to taste. Squeeze in some lime juice before eating.