Description
Simmering with authentic Thai red curry soup, this bowl brings comfort and spice to your table. Coconut milk, aromatic herbs, and tender protein create a harmonious blend you’ll crave again and again.
Ingredients
Scale
Main Protein and Noodles:
- 4–5 ounces (113–142 grams) ramen or rice noodles
- 6 cups (1.4 liters) chicken or vegetable broth
Vegetables and Aromatics:
- 1/2 cup (75 grams) yellow onion, diced
- 1/2 cup (75 grams) red bell pepper, diced
- 1/2 cup (65 grams) carrots, diced
- 3 garlic cloves, minced
- 1 tablespoon (6 grams) fresh ginger, grated
- 1/2 cup (15 grams) fresh cilantro, chopped
Cooking and Flavoring Ingredients:
- 2 tablespoons (30 milliliters) avocado or olive oil
- 1/4 cup (60 grams) red curry paste
- 1 can (14 ounces/400 milliliters) full-fat coconut milk
- 3 tablespoons (45 milliliters) fish sauce
- 1 tablespoon (15 milliliters) fresh lime juice
- Lime wedges for serving
Instructions
- In a spacious pot, warm the oil over medium heat, sautéing onions, bell peppers, and carrots until they soften and become translucent, approximately 5-7 minutes.
- Introduce minced garlic, freshly grated ginger, and vibrant red curry paste, stirring continuously to release their aromatic essence for about 60 seconds.
- Gradually pour chicken or vegetable broth, creamy coconut milk, and umami-rich fish sauce into the pot. Season with salt and pepper to enhance the flavor profile.
- Allow the liquid to reach a gentle simmer, letting the ingredients meld together for 5 minutes, creating a harmonious base.
- Carefully add rice noodles directly into the simmering broth, cooking them according to package instructions until they become perfectly tender and absorb the surrounding flavors.
- Finish the soup by incorporating fresh lime juice for brightness and chopped cilantro for a burst of herbal freshness.
- Serve piping hot, accompanied by additional lime wedges for guests to squeeze over their individual portions, allowing personalized tanginess.
Notes
- Vegetable Flexibility Swap out bell peppers and carrots with seasonal vegetables like zucchini, spinach, or mushrooms for variety and nutrient boost.
- Protein Power Add tofu, shredded chicken, or shrimp to transform this soup into a more substantial meal with extra protein.
- Spice Control Adjust the amount of red curry paste to control heat levels, starting with less and gradually increasing to suit personal taste preferences.
- Dietary Adaptations Make this recipe gluten-free by using rice noodles and confirming curry paste ingredients are gluten-free, while keeping the soup’s authentic Thai flavors intact.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 5 mg