Description
This Thai Red Curry Soup is a comforting and flavorful dish that combines the richness of coconut milk with the bold flavors of red curry paste. Loaded with vegetables and noodles, this soup is a complete meal in a bowl.
Ingredients
Units
Scale
Vegetables:
- 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:
- 3 garlic cloves, minced
- 1 Tbsp. freshly grated ginger
- 1/4 cup red curry paste
Liquid and Noodles:
- 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
- 1 Tbsp. fresh lime juice
- 1/2 cup fresh chopped cilantro
Instructions
- Saute 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.
- Cook Soup: Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper. Let it simmer for 5 minutes. Add noodles and simmer until tender.
- Finish: Stir in lime juice and cilantro.
Notes
- Curry Paste: The strength of curry paste varies. Thai Kitchen brand is recommended.
- Noodles: Ramen or rice noodles are best. Avoid ultra-thin noodles like vermicelli.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
