Description
Indulge in the rich and aromatic flavors of Thailand with this comforting Thai Red Curry Soup. Creamy coconut milk, vibrant vegetables, and a perfect blend of spices come together to create a bowl of warmth and goodness.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
Additional Ingredients:
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 medium carrot, julienned
- 1 block (14 oz) firm tofu, cubed
- 1 cup rice noodles
- juice of 1 lime
- ¼ cup chopped fresh cilantro
- Optional: sliced green onions and chili flakes for garnish
Instructions
- Heat coconut oil: In a large pot over medium heat, sauté the onion until soft. Add garlic, ginger, and red curry paste.
- Add liquids: Pour in coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well.
- Add vegetables and tofu: Add bell pepper, mushrooms, carrot, and tofu. Simmer until vegetables are tender.
- Prepare noodles: Cook rice noodles separately according to package instructions.
- Combine: Add cooked noodles and lime juice to the soup. Cook for 2 more minutes.
- Serve: Garnish with cilantro, green onions, and chili flakes if desired.
Notes
- To make it spicier, add more curry paste or a dash of sriracha.
- For a meat version, substitute tofu with cooked shredded chicken or shrimp.
- Use gluten-free soy sauce or tamari to keep the dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 630mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
