Description
A vibrant and comforting Thai Red Curry Soup featuring a fragrant blend of red curry paste, coconut milk, fresh vegetables, and tender noodles simmered in a flavorful broth, perfect for a warming meal.
Ingredients
Scale
Vegetables & Aromatics
- 2 Tbsp. avocado oil or olive oil
- ½ cup diced yellow onion
- ½ cup diced red bell pepper
- ½ cup diced carrots
- 3 garlic cloves, minced
- 1 Tbsp. freshly grated ginger
- ½ cup fresh chopped cilantro, plus more for serving
- Lime wedges, for serving
Soup Base & Flavorings
- ¼ cup red curry paste
- 6 cups chicken broth or vegetable stock
- 1 (14 oz.) can full-fat coconut milk
- 3 Tbsp. fish sauce
- 1 Tbsp. fresh lime juice, plus more to taste
Noodles
- 4–5 oz. ramen or rice noodles (see note)
Instructions
- Sauté Vegetables: In a dutch oven, heat the avocado or olive oil over medium heat. Add the diced yellow onion, red bell pepper, and carrots. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables are tender.
- Add Aromatics and Curry Paste: Stir in the minced garlic, freshly grated ginger, and red curry paste. Continue cooking for about 1 minute until the mixture is fragrant, stirring frequently to avoid burning.
- Simmer the Soup Base: Pour in the chicken broth or vegetable stock, coconut milk, and fish sauce. Season with salt and pepper to taste. Bring the mixture to a simmer and cook uncovered for 5 minutes to allow the flavors to meld.
- Cook the Noodles: Add the ramen or rice noodles to the simmering soup. Cook according to the noodle package instructions, typically until tender. Stir occasionally to prevent sticking.
- Finish and Serve: Once the noodles are cooked, stir in the fresh lime juice and chopped cilantro. Adjust lime juice and seasoning to taste. Serve the soup hot with lime wedges and extra cilantro garnish if desired.
Notes
- Use either chicken broth for a non-vegetarian version or vegetable stock for a vegetarian-friendly option, though the fish sauce will make it non-vegetarian unless replaced with a vegetarian alternative.
- Adjust the amount of red curry paste to taste for spiciness level.
- Ramen noodles give a chewy texture, whereas rice noodles provide a lighter option.
- For vegan or vegetarian versions, substitute fish sauce with soy sauce or tamari and use vegetable broth.
- Adding extra lime juice at serving enhances the fresh, tangy flavor typical of Thai cuisine.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
