Description
A comforting and flavorful Thai Red Curry Soup recipe that combines the richness of coconut milk with the bold flavors of red curry paste, fresh vegetables, and aromatic herbs.
Ingredients
Units
Scale
Main Soup Ingredients:
- 2 Tbsp. avocado oil or olive oil
- 1/2 cup diced yellow onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced carrots
- 3 garlic cloves, minced
- 1 Tbsp. freshly grated ginger
- 1/4 cup red curry paste
- 6 cups chicken broth or vegetable stock
- 1 (14 oz.) can full-fat coconut milk
- 3 Tbsp. fish sauce
- 4–5 oz. ramen or rice noodles (see note)
- 1 Tbsp. fresh lime juice, plus more to taste
- 1/2 cup fresh chopped cilantro, plus more for serving
- Lime wedges, for serving
Instructions
- Sauté Vegetables: In a Dutch oven, heat oil over medium heat. Add onions, red bell pepper, and carrots. Cook until tender, about 5-7 minutes.
- Add Aromatics and Paste: Stir in garlic, ginger, and red curry paste. Cook until fragrant for about 1 minute, stirring frequently.
- Simmer Soup: Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper. Let it simmer for 5 minutes. Stir in noodles and cook until tender.
- Finish and Serve: Stir in lime juice and cilantro. Serve with additional cilantro and lime wedges.
Notes
- Curry Paste: The strength of curry paste varies by brand; Thai Kitchen brand is recommended.
- Noodles: Ramen or rice noodles work well. Discard ramen seasoning if using. Avoid ultra-thin noodles like vermicelli.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
