Description
A comforting and aromatic Thai Red Curry Soup that’s a perfect blend of spicy, savory, and creamy flavors. This soup is loaded with vegetables, rice noodles, and your choice of chicken or tofu, all simmered in a rich coconut curry broth.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 onion thinly sliced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 to 3 tablespoons Thai red curry paste
- 4 cups low-sodium chicken or vegetable broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon brown sugar
- juice of 1 lime
Vegetables and Noodles:
- 2 medium carrots julienned
- 1 red bell pepper thinly sliced
- 1 zucchini thinly sliced
- 1 cup sliced mushrooms
- 8 ounces rice noodles
Protein and Garnish:
- 2 cups cooked shredded chicken or tofu
- 1/2 cup fresh cilantro chopped
- 2 green onions sliced
- lime wedges for serving
Instructions
- Prepare the Soup: Heat coconut oil in a large pot, sauté onion, garlic, ginger, and red curry paste. Add broth, coconut milk, fish sauce, brown sugar, and lime juice. Simmer.
- Add Vegetables and Noodles: Cook carrots, bell pepper, zucchini, and mushrooms in the broth. Add rice noodles and protein of choice, simmer until noodles are tender.
- Adjust Seasoning and Serve: Taste the soup, adjust seasoning with lime juice, curry paste, or soy sauce. Ladle into bowls, garnish with cilantro, green onions, and lime wedges.
Notes
- For a spicier soup, add Thai bird’s eye chilies or extra curry paste.
- To make it vegan, use tofu and soy sauce instead of fish sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 8g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 35mg
