Description
Simmering with authentic Thai Red Curry Soup flavors, this comforting bowl transports palates to Bangkok’s bustling street corners. Fragrant lemongrass, spicy chili, and creamy coconut milk blend perfectly, inviting you to savor a delicious culinary journey through Thailand’s rich gastronomic landscape.
Ingredients
Scale
Protein and Noodles:
- 4–5 ounces (113–142 grams) ramen or rice noodles
Vegetables and Aromatics:
- 1/2 cup (75 grams) yellow onion, diced
- 1/2 cup (75 grams) red bell pepper, diced
- 1/2 cup (65 grams) carrots, diced
- 3 garlic cloves, minced
- 1 tablespoon (6 grams) fresh ginger, grated
- 1/2 cup (20 grams) fresh cilantro, chopped
Liquids, Seasonings, and Extras:
- 2 tablespoons (30 milliliters) avocado or olive oil
- 1/4 cup (60 grams) red curry paste
- 6 cups (1.4 liters) chicken broth or vegetable stock
- 1 can (14 ounces/400 milliliters) full-fat coconut milk
- 3 tablespoons (45 milliliters) fish sauce
- 1 tablespoon (15 milliliters) fresh lime juice, plus more to taste
- Lime wedges for serving
Instructions
- Warm a large pot over medium heat, drizzle with oil, and sauté chopped onions, bell peppers, and carrots for 5-7 minutes until they soften and develop a slight translucency.
- Incorporate minced garlic, grated ginger, and vibrant red curry paste into the vegetable mixture, stirring continuously for 60 seconds to release their aromatic essence.
- Pour in rich chicken or vegetable broth, creamy coconut milk, and umami-rich fish sauce. Delicately season with salt and freshly ground black pepper, then allow the liquid to gently simmer for 5 minutes.
- Introduce rice noodles directly into the simmering broth, cooking them according to package instructions until they reach a perfectly tender consistency.
- Brighten the soup’s flavor profile by stirring in fresh lime juice and roughly chopped cilantro leaves, creating a harmonious blend of tangy and herbal notes. Garnish with additional lime wedges when serving for an extra zesty touch.
Notes
- Choose fresh, crisp vegetables for maximum flavor and texture in the soup.
- Adjust curry paste quantity based on personal spice tolerance, tasting gradually while cooking.
- For a vegetarian version, replace fish sauce with soy sauce or liquid aminos and use vegetable broth.
- Prep ingredients beforehand to ensure smooth, quick cooking process and prevent burning aromatics.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 0 mg