Description
A flavorful and comforting Thai Red Curry Soup that combines aromatic spices, fresh vegetables, and creamy coconut milk for a deliciously spicy and creamy meal. Ready in just 35 minutes, this soup is perfect for a quick weeknight dinner and serves 6.
Ingredients
Scale
Main Ingredients
- 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
- 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
- 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 the avocado or olive oil over medium heat. Add the diced yellow onion, red bell pepper, and carrots. Cook the vegetables until they become tender, about 5 to 7 minutes, stirring occasionally to prevent sticking.
- Add Aromatics: Stir in the minced garlic, freshly grated ginger, and red curry paste. Cook this mixture for about 1 minute, stirring frequently to release the fragrant aromas of the spices without burning.
- Cook Soup: Pour in the chicken broth or vegetable stock, followed by the full-fat coconut milk and fish sauce. Season the soup with salt and pepper to taste. Bring the mixture to a gentle simmer and cook for 5 minutes to blend the flavors. Add the ramen or rice noodles and continue simmering until the noodles are tender, about 3 to 5 minutes depending on the noodle type.
- Finish Soup: Remove the soup from heat and stir in fresh lime juice and chopped cilantro. This adds brightness and fresh herbal notes to the soup before serving.
Notes
- You can substitute chicken broth with vegetable stock to make the soup vegetarian-friendly.
- Adjust the amount of red curry paste to control the spice level according to your preference.
- Use gluten-free noodles if you need a gluten-free version.
- For a vegan version, replace fish sauce with soy sauce or tamari.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently over low heat.
