Red Curry Soup with Sweet Potato and Spinach

Everyone needs a go-to meal for days when you want something healthy and delicious, but don’t have the time or energy for anything complicated. This soup is one of mine. Rich coconut milk and barely spicy red curry paste provide a perfect base for vegetables, rice noodles, and your choice of protein.

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I often make this soup cabbage instead of spinach and red peppers instead of sweet potatoes, but last night I needed to use up the veggies that were already in my fridge. This combination worked really well, and was very filling. Serve with lime wedges, cilantro, and scallions for extra flavor.


1 large sweet potato, peeled, cubed, and roasted

3 cups baby spinach

1 carton mushrooms, sliced

1 packet red curry paste

1 can coconut milk

4 portions thin rice noodles

2 cups water

2 teaspoons olive oil

chopped cilantro, scallions, and lime wedges for serving

4 salmon fillets, chicken breasts, or tofu, baked or pan fried (optional)


1. In a large pot, heat the olive oil. Add the mushrooms and cook over medium heat for two minutes. Add the curry paste and stir until the mushrooms are evenly coated. Add two cups of water and bring to a simmer. Cook for 10 minutes, until mushrooms are soft.

2. Reduce the heat to low, add the coconut milk, spinach, and rice noodles, and cook until the noodles are soft, about 4 minutes. Add the sweet potatoes.

3. Serve in large bowls topped with salmon, chicken, or tofu. Garnish with cilantro, scallions, and lime wedges.

Makes 4 servings.


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