Description
This vibrant Thai Red Curry Soup is a comforting, fragrant dish that combines spicy red curry paste with creamy coconut milk and fresh vegetables. Quick and easy to prepare, this recipe features tender noodles simmered in a flavorful broth balanced with a hint of lime and fresh cilantro, perfect for a satisfying meal any day of the week.
Ingredients
Scale
Vegetables
- 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
Liquids & Sauces
- 2 Tbsp. avocado oil or olive oil
- 6 cups chicken broth or vegetable stock
- 1 (14 oz.) can full-fat coconut milk
- 3 Tbsp. fish sauce
- 1 Tbsp. fresh lime juice
Other Ingredients
- 1/4 cup red curry paste
- 4–5 oz. ramen or rice noodles
- 1/2 cup fresh chopped cilantro
- Salt and pepper, to taste
Instructions
- Saute Vegetables: In a dutch oven, heat 2 tablespoons of avocado or olive oil over medium heat. Add the diced yellow onion, red bell pepper, and carrots. Cook the vegetables, stirring occasionally, until they become tender, about 5 to 7 minutes.
- Add Aromatics: Stir in the minced garlic, freshly grated ginger, and 1/4 cup red curry paste. Continue cooking and stirring frequently for about 1 minute until the mixture is fragrant, which helps release the flavors of the curry paste and aromatics.
- Cook Soup: Pour in 6 cups of chicken broth or vegetable stock, the full can of coconut milk, and 3 tablespoons of fish sauce. Season the soup with salt and pepper to your taste preference. Bring the mixture to a simmer and let it cook gently for about 5 minutes to meld the flavors together. Then, add 4-5 ounces of ramen or rice noodles, stirring them into the soup. Continue simmering until the noodles are tender, which usually takes a few more minutes depending on the noodle type.
- Finish Soup: Remove the soup from heat and stir in 1 tablespoon of fresh lime juice for brightness and 1/2 cup of freshly chopped cilantro for an herbal fragrant finish. Serve immediately for the best flavor and texture.
Notes
- You can substitute chicken broth with vegetable stock for a vegetarian version, but omit fish sauce or use a vegan alternative for strict vegetarians or vegans.
- Adjust the amount of red curry paste depending on your spice preference for a milder or spicier soup.
- If you prefer, substitute ramen noodles with rice noodles for a gluten-free option.
- Adding fresh lime juice at the end brightens the soup and balances the richness of the coconut milk.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
