Description
This Thai Red Curry Soup is a vibrant and creamy dish featuring tender vegetables, chickpeas, and rice noodles simmered in a fragrant red curry coconut broth. Perfect for a comforting yet light meal, it combines bold Eastern flavors with wholesome ingredients.
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 on medium heat. Add the diced carrots and cook for about 2 minutes until they begin to soften.
- Sauté vegetables and aromatics: Add the diced red bell pepper, chopped onion, chopped garlic, and minced ginger. Stir well and cook for 1 minute to release their flavors.
- Add curry paste and chickpeas: Stir in 4 tablespoons of red curry paste, the drained and rinsed chickpeas, and 4 cups of vegetable broth. Bring the mixture to a gentle simmer.
- Incorporate coconut milk: Pour 1 cup of full fat coconut milk into the pot and continue to simmer on medium heat for 2 to 3 minutes until the vegetables are tender but still hold their shape.
- Cook the noodles and season: Add 7 ounces of rice noodles to the pot. Cook until softened, stirring regularly to break up the noodles into the broth. 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. Ladle the soup into bowls and garnish each serving with loosely packed cilantro and lime wedges. Serve immediately for best flavor.
Notes
- For a spicier soup, add extra red curry paste or a pinch of crushed chili flakes.
- To make this gluten-free, ensure the rice noodles are certified gluten-free.
- You can substitute olive oil with coconut oil for a more authentic flavor.
- If you prefer a lighter texture, use light coconut milk instead of full fat.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
