Description
This vibrant Thai Red Curry Soup combines the rich and creamy flavors of coconut milk with the bold spices of red curry paste, fresh ginger, and garlic. Loaded with tender vegetables, savory broth, and tender noodles, this comforting soup is a perfect balance of spicy, tangy, and savory, garnished with fresh cilantro and lime for a refreshing finish.
Ingredients
Scale
Vegetables and 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
Soup Base and 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
Noodles and Garnishes
- 4–5 oz. ramen or rice noodles (see note)
- 1 Tbsp. fresh lime juice, plus more to taste
- ½ cup fresh chopped cilantro, plus more for serving
- Lime wedges, for serving
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 these vegetables until tender, about 5 to 7 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add Aromatics and Curry Paste: Stir in the minced garlic, freshly grated ginger, and red curry paste. Cook and stir this mixture frequently for about 1 minute until fragrant. This step helps to bloom the spices and infuse the oil with robust flavor.
- Combine Liquids and Simmer: 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, then reduce the heat and cook uncovered for 5 minutes to meld the flavors.
- Add Noodles and Finish Cooking: Stir in the ramen or rice noodles. Let the soup simmer until the noodles are tender, referring to the noodle package for exact cooking times as it varies between types.
- Season and Garnish: Stir in fresh lime juice and chopped cilantro. Taste and adjust seasonings if necessary. Serve hot, garnished with additional cilantro and lime wedges for squeezing.
Notes
- You can use either chicken broth or vegetable stock to suit dietary preferences.
- Ramen or rice noodles both work well; cooking times will vary so refer to package instructions.
- For a vegetarian version, replace fish sauce with soy sauce or a vegan fish sauce alternative.
- Adjust lime juice to your taste preference to balance the soup’s flavors.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
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: 15mg
