Description
This Thai Red Curry Soup is a flavorful and creamy dish featuring a blend of red curry paste, coconut milk, and fresh vegetables, combined with chickpeas and rice noodles for a satisfying meal. Perfectly balanced with a hint of lime and garnished with cilantro, this soup is both comforting and vibrant.
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 the extra virgin olive oil over medium heat. Add the diced carrots and cook for about 2 minutes to begin softening them.
- Add vegetables and aromatics: Add the diced red bell pepper, chopped onion, chopped garlic, and minced ginger. Stir well and cook for 1 minute until fragrant.
- Incorporate curry paste and chickpeas: Stir in the red curry paste, drained chickpeas, and vegetable broth. Bring the mixture to a simmer, allowing flavors to meld.
- Add coconut milk and simmer: Pour in the full-fat coconut milk and continue cooking on a medium simmer for 2 to 3 minutes until the vegetables are softened but still retain some texture.
- Cook noodles and season soup: Add the rice noodles to the pot and cook until softened, stirring regularly so the noodles break up into the soup. Squeeze the juice of half a lime into the soup, then season with sea salt and ground black pepper to taste.
- Serve and garnish: Remove the soup from heat. Ladle into bowls and garnish with loosely packed cilantro and lime wedges. Serve immediately for best flavor.
Notes
- To make this soup vegan, ensure the red curry paste is free of shrimp paste or fish sauce, or use a vegan alternative.
- If you prefer a thinner soup, add a bit more vegetable broth to reach desired consistency.
- Rice noodles cook quickly; keep an eye to avoid overcooking and becoming mushy.
- Fresh lime juice enhances the soup’s brightness—adjust the amount to taste.
- For added protein, you can add tofu or your favorite meat substitute.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
