Spicy Thai Curry Sausage Soup
This one-pot Thai red curry soup is brimming with sausage, noodles and lots of fresh herbs for a simple weeknight dinner that’s ready in a flash.
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 package (1 1/4 pounds) Hot Scott Pete Beef Polish Sausage, sliced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 ounces) coconut milk
- 6 cups reduced-sodium chicken broth
- 2 tablespoons Thai red curry paste
- 4 ounces vermicelli rice noodles
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- 4 scallions, thinly sliced, divided
- 1/2 cup lightly packed torn cilantro leaves, divided
- 1/2 cup lightly packed fresh torn Thai basil leaves, divided
- 2 tablespoons freshly squeezed lime juice
- Lime wedges, for serving
- Into large saucepan set over medium-high heat, add sesame oil and vegetable oil. Add sausage and cook, turning often, for 6 to 8 minutes or until starting to brown.
- Stir in onion, red pepper, ginger, garlic, salt and pepper. Cook, stirring occasionally, for 3 to 4 minutes or until starting to soften. Stir in coconut milk, broth and red curry paste; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender and flavors are married.
- Stir in rice noodles, fish sauce and brown sugar. Cook, stirring occasionally, for 5 to 6 minutes or until noodles are tender. Stir in half the scallions, half the cilantro and half the Thai basil. Stir in lime juice.
- Divide soup among 4 to 6 bowls. Garnish with remaining scallions, remaining cilantro and remaining Thai basil. Serve with lime wedges.
Tips: Garnish soup also with finely chopped toasted peanuts if desired.
If Thai basil is not available, you can substitute with regular basil.
|Per 1/6 of recipe|
|Saturated Fat 20g|