Description
This Thai Red Curry Soup is a comforting and flavorful dish that combines the aromatic red curry paste with creamy coconut milk, tender vegetables, and your choice of noodles. Perfect for a cozy night in or to impress your guests with a taste of Thailand.
Ingredients
Units
Scale
Vegetable Mix:
- 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
Seasonings and Broth:
- 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
Noodles and Garnish:
- 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 Seasonings: Stir in garlic, ginger, and red curry paste. Cook until fragrant for about 1 minute, stirring frequently.
- Add Broth and Simmer: Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper. Let the mixture simmer for 5 minutes. Stir in noodles and simmer until tender.
- Finish Soup: Stir in lime juice and cilantro.
Notes
- Curry Paste: The strength of curry paste varies from brand to brand. Thai Kitchen brand is recommended.
- Noodles: Ramen or rice noodles work best. Avoid ultra-thin noodles like vermicelli.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
