Gang Kai: Thai Red Curry Soup Recipe

Name: Gang Kai: Thai Red Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cooking oil; 1 -2 tablespoon curry paste, to taste (the more you use, the hotter the dish, can be found in Chinese or ethnic food section, look for Tast); 1 (14 ounce) can coconut milk (you can use regular or lite); 1/2 1/2 lb beef or 1/2 lb fish; 2 tablespoons Thai fish sauce (also in ethnic section); 1 lime, juice of; 1/2 lemon, juice of; red pepper flakes; basil leaves; 5 -6 kaffir lime leaves, torn (optional); Vegetables See Note Below; bamboo shoot; straw mushroom; red bell peppers or green bell pepper; potato; Chinese eggplant; Japanese eggplant (round, light green with darker stripes, range in size from a large bean up to a small orange and are); green beans; zucchini

Servings: persons

1 tablespoon cooking oil
1 -2 tablespoon curry paste, to taste (the more you use, the hotter the dish, can be found in Chinese or ethnic food section, look for Tast)
1 (14 ounce) can coconut milk (you can use regular or lite)
1/2 1/2 lb beef or 1/2 lb fish
2 tablespoons Thai fish sauce (also in ethnic section)
1 lime, juice of
1/2 lemon, juice of
red pepper flakes
basil leaves
5 -6 kaffir lime leaves, torn (optional)
Vegetables See Note Below
bamboo shoot
straw mushroom
red bell peppers or green bell pepper
potato
Chinese eggplant
Japanese eggplant (round, light green with darker stripes, range in size from a large bean up to a small orange and are)
green beans
zucchini

1
Note: Try a combination of vegetables, mix crisp, bitter flavors like green beans or bamboo with softer, warm ones, like potato or zucchini.
2
Heat oil in a large saute pan.
3
Add curry paste and stir-fry until smooth.
4
Add coconut milk and mix thoroughly.
5
Add meat and simmer until no longer pink.
6
Mix in fish sauce and lime juice and keffir leaves.
7
Add slower cooking vegetables, like potatoes, and simmer covered until soft.
8
Add basil and faster cooking veggies, like peppers and zucchinis and simmer about two minutes until tender but still firm.
9
Serve in bowls over rice.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon cooking oil, 1 -2 tablespoon curry paste, to taste (the more you use, the hotter the dish, can be found in Chinese or ethnic food section, look for Tast), 1 (14 ounce) can coconut milk (you can use regular or lite), 1/2 1/2 lb beef or 1/2 lb fish, and more.

Yes, Gang Kai: Thai Red Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gang Kai: Thai Red Curry Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions