Description
This Thai Red Curry Soup is a vibrant and flavorful dish combining the richness of coconut milk with the bold, spicy notes of red curry paste. Made with fresh vegetables, aromatic spices, and tender noodles, this comforting soup is quick to prepare and perfect for a cozy meal. The balance of savory, spicy, and tangy elements makes it a delightful taste of Thai cuisine in a bowl.
Ingredients
Scale
Vegetables and Aromatics
- 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
Soup Base
- 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
Noodles and Garnish
- 4-5 oz. ramen or rice noodles
- 1 Tbsp. fresh lime juice
- 1/2 cup fresh chopped cilantro
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, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add Aromatics and Curry Paste: Stir in the minced garlic, freshly grated ginger, and red curry paste. Cook for about 1 minute, stirring frequently, until the mixture is fragrant and the spices are well incorporated.
- Prepare Soup Base: Pour in the chicken broth or vegetable stock, coconut milk, and fish sauce. Season the soup with salt and pepper to taste. Bring to a simmer and cook for 5 minutes to allow the flavors to meld.
- Cook Noodles: Add the ramen or rice noodles to the simmering soup and cook until tender according to package instructions, usually a few minutes.
- Finish and Garnish: Remove the soup from heat and stir in fresh lime juice and chopped cilantro. Serve hot, garnished as desired.
Notes
- You can substitute chicken broth with vegetable stock to make this recipe vegetarian-friendly.
- Adjust the amount of red curry paste depending on your preferred spice level.
- For a gluten-free option, use rice noodles instead of ramen noodles.
- Fresh lime juice added at the end brightens the soup’s flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
