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Thai Red Curry Soup

Thai Red Curry Soup
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Indulge in the comforting warmth of Thai Red Curry Soup, a delightful blend of sweet and spicy flavors that will transport your taste buds straight to Thailand. This vibrant soup combines a rich coconut milk base with aromatic red curry paste, creating a broth that’s both satisfying and invigorating. Packed with fresh vegetables and your choice of noodles, this dish is not only quick to prepare but also adaptable to suit your family’s preferences. Whether you’re enjoying it on a busy weeknight or serving it at a cozy gathering, this Thai Red Curry Soup is sure to be a crowd-pleaser.

Ingredients

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  • 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
  • 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. In a Dutch oven, heat avocado oil over medium heat. Sauté diced onions, red bell pepper, and carrots for 5-7 minutes until tender.
  2. Stir in minced garlic, grated ginger, and red curry paste; cook for 1 minute until fragrant.
  3. Add chicken broth (or vegetable stock) and coconut milk. Season with salt and pepper, then let simmer uncovered for 5 minutes.
  4. Incorporate noodles into the broth and cook until tender according to package instructions.
  5. Stir in fresh lime juice and chopped cilantro before serving hot with lime wedges on the side.

Nutrition

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