Description
Thai Red Curry Soup is a vibrant and aromatic dish that combines creamy coconut milk with spicy red curry paste, fresh vegetables, and your choice of protein. This comforting soup is perfect for cozy nights or impressing guests at dinner parties. With an explosion of flavors in every spoonful, it’s both easy to make and endlessly customizable!
Ingredients
Scale
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 cup bell peppers, chopped
- 1 cup carrots, sliced
- 1 cup snap peas
- Juice of 1 lime
- ½ cup fresh cilantro, chopped
- ½ cup fresh basil, chopped
- 1 lb protein of choice (chicken, shrimp, or tofu), cooked
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- In a large pot over medium heat, add a splash of oil. Sauté minced garlic and ginger until fragrant.
- Stir in the red curry paste until evenly mixed, then pour in coconut milk and let simmer.
- Add vegetable broth and chopped vegetables; bring to a gentle simmer for about 10 minutes.
- If using chicken or shrimp, add now and cook until tender. Stir in lime juice and fresh herbs just before serving.
- Serve warm, garnished with additional herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg