Print

Thai Red Curry Soup

Thai Red Curry Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re in the mood for a comforting dish that brings warmth and flavor to your table, look no further than this Thai Red Curry Soup. This delightful recipe features a rich and creamy coconut broth infused with vibrant red curry paste, tender noodles, and an array of fresh vegetables. In just 35 minutes, you can whip up a bowl of goodness that’s perfect for busy weeknights or cozy family gatherings. With its harmonious blend of sweet and spicy flavors, every spoonful feels like a warm hug. Top it off with fresh lime juice and cilantro for a zesty finish that will leave everyone coming back for more!

Ingredients

Scale
  • 2 Tbsp. avocado 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. soy sauce or coconut aminos
  • 4–5 oz. ramen or rice noodles
  • 1 Tbsp. fresh lime juice, plus more to taste
  • 1/2 cup fresh chopped cilantro, plus more for serving
  • Lime wedges, for serving

Instructions

  1. Heat avocado oil in a dutch oven over medium heat. Add diced onions, red bell pepper, and carrots; sauté until tender (5-7 minutes).
  2. Stir in minced garlic, grated ginger, and red curry paste; cook until fragrant (about 1 minute).
  3. Pour in chicken broth (or vegetable stock), coconut milk, and soy sauce; season with salt and pepper. Bring to a simmer for 5 minutes.
  4. Add noodles and cook according to package instructions until tender.
  5. Stir in lime juice and chopped cilantro just before serving. Serve hot with lime wedges.

Nutrition

Find it online: https://kitchensecretstips.com/thai-red-curry-soup/