Description
This vibrant Thai Red Curry Soup combines aromatic red curry paste and creamy coconut milk with fresh vegetables and chickpeas, creating a comforting and flavorful dish perfect for a quick and satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium carrots, peeled and diced (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ginger, minced
- 4 tablespoons red curry paste
- 1 can, 15 ounces chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup full fat coconut milk
- 7 ounces rice noodles
- Sea salt, to taste
- Ground black pepper, to taste
- Juice of 1/2 a lime
For Garnish
- 1/2 cup cilantro, loosely packed
- Lime quarters
Instructions
- Heat Oil and Cook Carrots: In a large heavy pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the diced carrots and cook for about 2 minutes, stirring occasionally.
- Add Vegetables and Aromatics: Add the diced red bell pepper, chopped onion, chopped garlic, and minced ginger to the pot. Stir together and cook for an additional 1 minute until fragrant.
- Add Curry Paste, Chickpeas, and Broth: Stir in 4 tablespoons of red curry paste, the drained and rinsed chickpeas, and 4 cups of vegetable broth. Stir well and bring the mixture to a simmer.
- Incorporate Coconut Milk and Simmer: Pour 1 cup of full fat coconut milk into the pot and cook on a medium simmer for 2-3 minutes until the vegetables are softened but still hold their shape.
- Cook Rice Noodles and Season: Add 7 ounces of rice noodles to the soup and cook until they are softened, stirring occasionally to help break up the noodles within the liquid. Squeeze the juice of half a lime into the soup and season with sea salt and ground black pepper to taste.
- Garnish and Serve: Remove the soup from heat, garnish with loosely packed cilantro and lime wedges, and serve immediately for the best flavor and texture.
Notes
- For a spicier soup, add extra red curry paste or a pinch of chili flakes.
- You can substitute rice noodles with gluten-free noodles or shirataki noodles for dietary preferences.
- Use light coconut milk if you prefer a lower-fat version, though it may affect creaminess.
- Fresh lime juice added at the end brightens up the flavors perfectly—do not skip.
- Make sure not to overcook the rice noodles to avoid mushiness; cook just until tender.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
