Description
This vibrant Thai Red Curry Soup is a flavorful, comforting dish featuring tender vegetables, creamy coconut milk, and fragrant red curry paste. Packed with protein-rich chickpeas and tender rice noodles, it offers a satisfying and aromatic meal perfect for any day.
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, allowing them to soften slightly.
- Sauté vegetables and aromatics: Add the diced red bell pepper, chopped onion, chopped garlic, and minced ginger to the pot. Stir and cook for 1 minute until fragrant.
- Add curry paste and liquids: Stir in 4 tablespoons of red curry paste, then add the drained and rinsed chickpeas and 4 cups of vegetable broth. Stir everything together and bring to a gentle simmer.
- Incorporate coconut milk: Pour 1 cup of full fat coconut milk into the pot, cooking for an additional 2 to 3 minutes at a medium simmer. The vegetables should be softened but not mushy at this stage.
- Cook noodles and season: Add 7 ounces of rice noodles to the pot and cook until tender, stirring occasionally to break them up and distribute evenly. Squeeze the juice of half a lime into the soup, then season with sea salt and ground black pepper to taste.
- Garnish and serve: Remove the pot from heat, garnish the soup with 1/2 cup loosely packed cilantro and lime quarters, and serve immediately for a fresh, vibrant taste.
Notes
- For a spicier soup, add extra red curry paste or a dash of chili flakes.
- Rice noodles can be substituted with glass noodles or even udon noodles for a different texture.
- Use low sodium vegetable broth to control salt levels.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- This soup is vegan and vegetarian friendly, making it suitable for those diets.
Nutrition
- Serving Size: 1 bowl (about 350 grams)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
