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Thai Red Curry Soup

A fragrant and spicy Thai soup made with red curry paste, coconut milk, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons red curry paste
  • 4 cups vegetable broth
Coconut Milk and Vegetables
  • 1 can coconut milk
  • 1 cup carrots sliced
  • 1 cup bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
Garnish
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon sriracha optional

Method
 

Prepare the Soup Base
  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for an additional minute.
  4. Add the red curry paste and cook for another minute until fragrant.
  5. Pour in the vegetable broth and bring to a simmer.
Add Coconut Milk and Vegetables
  1. Stir in the coconut milk and bring back to a simmer.
  2. Add the sliced carrots, bell pepper, broccoli florets, and snap peas.
  3. Cook for 10-15 minutes until the vegetables are tender.
Serve the Soup
  1. Remove from heat and stir in lime juice.
  2. Ladle the soup into bowls and garnish with chopped cilantro and sriracha if desired.
  3. Serve hot and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 20gFiber: 5gSugar: 5g

Notes

This soup can be customized with your choice of protein, such as tofu or chicken.

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