Thai yellow curry soup

This is also a favourite in my family, especially for dinner. It is extreme easy if you buy Thai curry paste available in local grocery stores. I prefer to make my own paste as well as coconut milk. They have red and green curry pastes also, which can be used to make this soup.


For the paste
Onion – 1 (diced)
Garlic – 1 4 cloves
Galangal – an inch long piece (I use ginger)
Lemon grass – 2 stems 
Chillies – 3

For the vegetables
Zuccini – 1
Carrots – 2
Broccoli- 1 head (small)
Baby corn – 6
Coloured peppers -2 
Tofu – 200 gms 

For the soup
Thai rice sticks – 100 gms
Coconut milk – 2 cups 
Peanut butter 2 tbsp
Oil – 1 tbsp
Turmeric powder – 1 tsp
Salt – to taste

Cut all the items for the paste. Only the inner stem of lemon grass  is to be used as the rest of it is quite tough and won’t grind. I don’t like to waste the leaves and the tough parts of the lemon grass so I usually boil it in some water to remove all the flavour and strain and  use the water for the soup. 

Cut all the vegetables into thin 1.5” long pieces like for aviyal. Cook the vegetables in the microwave with some water till cooked but firm. Cut the tofu also in the same manner and keep aside. 

Cook the noodles as per instructions and set aside. In a large pan put the oil and the paste and fry till the smell of raw onions is gone. Add the turmeric and cooked vegetables along with the lemon grass water. After a few minutes add the coconut milk and once it has come to a boil add the cooked noddles and peanut butter to bring it all together. 

Ladle it into a bowl and enjoy!

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