Description
This Thai Red Curry Soup is a comforting and flavorful dish that brings the vibrant tastes of Thai cuisine to your table. Rich coconut milk, red curry paste, and aromatic spices create a delicious base for tender chicken or tofu, vegetables, and rice noodles. Garnish with fresh herbs and lime for a touch of brightness.
Ingredients
Scale
For the Soup:
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 tablespoon grated fresh ginger
- 3 garlic cloves (minced)
- 1 small onion (sliced)
- 1 red bell pepper (sliced)
- 1 carrot (thinly sliced)
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce (or soy sauce for vegetarian option)
- 1 teaspoon brown sugar
- 1 cup sliced mushrooms
- 1 ½ cups cooked shredded chicken or tofu
- 1 cup cooked rice noodles (optional)
- juice of 1 lime
- fresh cilantro (for garnish)
- sliced green onions (for garnish)
- salt to taste
Instructions
- Heat the oil and aromatics: Heat oil in a large pot over medium heat. Add red curry paste, ginger, and garlic, and sauté for 1–2 minutes until fragrant.
- Cook the vegetables: Add onion, bell pepper, and carrot, and cook for 3–4 minutes until slightly softened.
- Simmer the soup: Pour in the broth and bring to a simmer. Stir in coconut milk, fish sauce, and brown sugar, and let simmer for 10 minutes.
- Finish the soup: Add mushrooms and shredded chicken or tofu, and continue to simmer for another 5–7 minutes until heated through and vegetables are tender. If using, add cooked rice noodles just before serving.
- Season and serve: Stir in lime juice and adjust seasoning with salt as needed. Ladle into bowls and garnish with cilantro and green onions.
Notes
- Adjust the heat by using more or less curry paste.
- Add chopped spinach or baby bok choy for extra greens.
- This soup stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 6g
- Sodium: 740mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
