Description
A flavorful and comforting Thai Red Curry Soup featuring a sweet and spicy coconut broth, tender vegetables, ramen noodles, and fresh lime juice, perfect for an easy weeknight meal.
Ingredients
Soup Base
- 2 Tbsp. avocado oil or olive oil
- ½ cup diced yellow onion
- ½ cup diced red bell pepper
- ½ cup diced carrots
- 3 garlic cloves, minced
- 1 Tbsp. freshly grated ginger
- ¼ cup red curry paste
- 6 cups chicken broth or vegetable stock
- 1 (14 oz.) can full-fat coconut milk
- 3 Tbsp. fish sauce
Noodles & Final Touches
- 4–5 oz. ramen or rice noodles (see note)
- 1 Tbsp. fresh lime juice, plus more to taste
- ½ cup fresh chopped cilantro, plus more for serving
- Lime wedges, for serving
Instructions
- Prepare the Vegetables: In a Dutch oven, heat the oil over medium heat. Add the diced onions, red bell peppers, and carrots, and cook until they are tender, about 5-7 minutes.
- Add Aromatics and Curry Paste: Stir in the minced garlic, grated ginger, and red curry paste. Cook for about 1 minute, stirring frequently, until fragrant to release the spices’ flavors.
- Add Broth and Coconut Milk: Pour in the chicken broth (or vegetable stock), coconut milk, and fish sauce. Season with salt and pepper to taste. Bring the mixture to a simmer and cook uncovered for 5 minutes to blend the flavors.
- Cook the Noodles: Stir in the ramen or rice noodles. Simmer the soup until the noodles are tender, adjusting time according to the noodle package instructions.
- Finish with Lime and Cilantro: Remove the pot from heat and stir in the fresh lime juice and chopped cilantro. Serve the soup hot, garnished with extra cilantro and lime wedges on the side.
Notes
- You can substitute chicken broth with vegetable stock to make the soup vegetarian (omit fish sauce or use a vegan alternative).
- The type of noodles can be adjusted based on preference, using ramen, rice noodles, or even soba noodles.
- Adjust the amount of red curry paste to control the spiciness level.
- For a richer flavor, use full-fat coconut milk; light coconut milk can be used to reduce calories but will be less creamy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Thai
