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Thai Red Curry Soup Recipe

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3.8 from 15 reviews

This Thai Red Curry Soup is a vibrant, flavorful dish featuring a spicy red curry base with tender vegetables, creamy coconut milk, and savory fish sauce. Infused with fresh garlic, ginger, and lime juice, and served with noodles and cilantro, it offers a comforting and aromatic experience perfect for a quick weeknight meal.

Ingredients

Vegetables and Aromatics

  • 2 Tbsp. avocado oil or olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced carrots
  • 3 garlic cloves, minced
  • 1 Tbsp. freshly grated ginger

Soup Base

  • 1/4 cup red curry paste
  • 6 cups chicken broth or vegetable stock
  • 1 (14 oz.) can full-fat coconut milk
  • 3 Tbsp. fish sauce

Noodles and Garnishes

  • 4-5 oz. ramen or rice noodles
  • 1 Tbsp. fresh lime juice, plus more to taste
  • 1/2 cup fresh chopped cilantro, plus more for serving
  • Lime wedges, for serving

Instructions

  1. Sauté the Vegetables: In a dutch oven, heat the avocado or olive oil over medium heat. Add the diced yellow onion, red bell pepper, and carrots. Cook for about 5-7 minutes until the vegetables are tender, stirring occasionally to prevent burning.
  2. Add Aromatics and Curry Paste: Stir in the minced garlic, freshly grated ginger, and red curry paste. Cook for about 1 minute until fragrant, stirring frequently to fully incorporate the flavors.
  3. Add Liquids and Simmer: Pour in the chicken broth (or vegetable stock), full-fat coconut milk, and fish sauce. Season with salt and pepper to taste. Bring the mixture to a simmer, uncovered, and cook for 5 minutes to meld the flavors together.
  4. Cook the Noodles: Add the ramen or rice noodles to the pot. Simmer until the noodles are tender, following the cooking time recommended on the noodle package. Stir occasionally to prevent sticking.
  5. Finish the Soup: Stir in fresh lime juice and chopped cilantro for brightness and freshness. Adjust seasoning with additional lime juice, salt, or pepper if needed.
  6. Serve: Ladle the soup into bowls and garnish with extra chopped cilantro and lime wedges for squeezing over before eating.

Notes

  • Use chicken broth for a non-vegetarian version or vegetable stock for a vegetarian version.
  • Feel free to substitute ramen noodles with rice noodles or any preferred noodle type.
  • Adjust the amount of red curry paste depending on desired spice level.
  • Garnish with extra cilantro and lime wedges to enhance flavors just before serving.
  • Soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://recipeplenty.com/thai-red-curry-soup-recipe/