Description
This vibrant Thai Red Curry Soup combines creamy coconut milk, spicy red curry paste, and fresh vegetables in a flavorful broth with tender rice noodles and protein-rich chickpeas. Perfect as a warming main course, this soup is easy to prepare and full of authentic Thai flavors.
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 the oil: 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 until they start to soften.
- Sauté aromatics and vegetables: Add the diced red bell pepper, chopped onion, chopped garlic cloves, and minced ginger. Stir well and cook for 1 minute until fragrant.
- Add curry paste and chickpeas: Stir in 4 tablespoons of red curry paste, drained and rinsed chickpeas, and 4 cups of vegetable broth. Mix everything well and bring to a simmer.
- Incorporate coconut milk: Pour in 1 cup of full-fat coconut milk. Let the soup cook on a medium simmer for 2–3 minutes until the vegetables are softened but still retain some bite.
- Cook the noodles: Add 7 ounces of rice noodles and cook until they soften, stirring occasionally to break the noodles up in the liquid. Squeeze in the juice of half a lime and season with sea salt and ground black pepper to taste.
- Serve and garnish: Remove the pot from heat. Ladle the soup into bowls and garnish each serving with 1/2 cup loosely packed cilantro and lime wedges. Serve immediately for best flavor and texture.
Notes
- For a spicier soup, increase the amount of red curry paste to 5 tablespoons.
- Use gluten-free rice noodles to keep this recipe gluten free.
- You can substitute chickpeas with cooked chicken or tofu for added protein variations.
- Leftovers can be stored in an airtight container in the fridge up to 2 days; reheat gently to avoid breaking down noodles too much.
- Adjust thickness by adding more vegetable broth if you prefer a soupier consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
