Description
This vibrant Thai Red Curry Soup is a delicious and comforting dish that combines the bold flavors of red curry paste, coconut milk, fresh ginger, and lime juice. Packed with vegetables and tender noodles, it’s a perfect meal for any day when you crave something warm, spicy, and satisfying. The soup is quick to prepare on the stovetop, making it an ideal choice for a flavorful weeknight dinner.
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 and Seasoning
- 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
- Salt and pepper, to taste
Noodles and Garnish
- 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 2 tablespoons of avocado oil or olive oil over medium heat. Add the diced onions, red bell peppers, and carrots. Cook, stirring occasionally, until the vegetables are tender and slightly softened, approximately 5 to 7 minutes.
- Add Aromatics: Stir in the minced garlic, freshly grated ginger, and the red curry paste. Cook the mixture for about 1 minute, stirring frequently, until it becomes fragrant, allowing the curry paste to bloom and flavors to deepen.
- Cook Soup: Pour in the chicken broth or vegetable stock, the can of full-fat coconut milk, and the fish sauce. Season with salt and pepper according to your preference. Bring the soup to a gentle simmer and cook for 5 minutes to marry the flavors.
- Add Noodles and Finish Cooking: Stir in the ramen or rice noodles, allowing them to cook in the simmering soup until tender, which usually takes a few minutes depending on the noodle type.
- Finish Soup: Remove the soup from heat. Stir in fresh lime juice and chopped cilantro to introduce bright, fresh elements. Serve hot and enjoy this flavorful Thai-inspired soup.
Notes
- This soup can be made vegetarian by using vegetable stock and omitting fish sauce or substituting with soy sauce or tamari.
- Adjust the level of spiciness by varying the amount of red curry paste according to your heat preference.
- Use gluten-free noodles to make this recipe gluten free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
