Description
A flavorful and comforting Thai Red Curry Soup featuring vibrant vegetables, chickpeas, and creamy coconut milk, perfect for a warming meal.
Ingredients
Scale
Soup 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 Oil and Cook Carrots: In a large heavy pot, heat the olive oil over medium heat. Add the diced carrots and cook for about 2 minutes until they begin to soften.
- Add Aromatics and Vegetables: Add the diced red bell pepper, chopped onion, garlic, and minced ginger to the pot. Stir well and cook for 1 more minute, releasing the flavors.
- Add Curry Paste, Chickpeas, and Broth: Stir in the red curry paste, chickpeas, and vegetable broth. Mix to combine and bring the mixture to a simmer.
- Stir in Coconut Milk and Simmer: Pour the full fat coconut milk into the pot and continue cooking on medium simmer for 2 to 3 minutes, until the vegetables are softened but not mushy.
- Cook Rice Noodles and Season: Add the rice noodles to the soup and cook until they are softened, stirring occasionally to help break the noodles 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.
- Garnish and Serve: Remove the soup from heat. Garnish with loosely packed cilantro and lime wedges. Serve immediately for best flavor and texture.
Notes
- You can substitute chickpeas with other beans or tofu for extra protein variation.
- If you prefer a spicier soup, add more red curry paste or a pinch of chili flakes.
- Use gluten free rice noodles to keep the recipe gluten free.
- For a lighter version, use light coconut milk or reduce the amount used.
- The soup is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
