Description
This Thai Red Curry Soup is a vibrant, flavorful dish featuring a blend of aromatic spices, fresh vegetables, creamy coconut milk, and your choice of protein. Perfect for a comforting meal, it combines traditional Thai ingredients like red curry paste, fish sauce, and lime juice to create a rich, satisfying soup that’s easy to prepare on the stovetop.
Ingredients
Scale
Base Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable or chicken broth
- 1 can (13.5 oz) coconut milk
Vegetables
- 2 cups bell peppers, sliced (red, yellow, and green)
- 1 cup snow peas
- 1 cup carrots, julienned
Protein
- 1 cup cooked protein (chicken, shrimp, or tofu)
Seasonings and Garnishes
- 2 tablespoons fish sauce (or tamari for a vegetarian option)
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat oil: In a large pot, heat the vegetable oil over medium heat to create a base for the soup’s flavors.
- Sauté aromatics: Add the diced onion and cook until translucent, about 3-4 minutes. Then add minced garlic and grated ginger, cooking for another minute to release their fragrances.
- Add curry paste: Stir in the red curry paste, allowing it to bloom in the oil and aromatics for 1-2 minutes to unlock its full flavor.
- Add broth: Gradually pour in the vegetable or chicken broth, stirring well to combine all ingredients smoothly.
- Incorporate coconut milk: Add the coconut milk into the pot, stirring until fully blended. Bring the mixture to a gentle simmer.
- Add vegetables: Gently stir in the sliced bell peppers, snow peas, and julienned carrots. Cook for 5-7 minutes until the vegetables are tender but still retain some crunch.
- Add protein: Mix in your choice of cooked chicken, shrimp, or tofu and allow it to heat through for 3-4 minutes.
- Season soup: Add fish sauce (or tamari) and lime juice. Taste and adjust seasoning as needed to balance flavors.
- Garnish and serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra zesty finish.
Notes
- For a vegetarian version, substitute fish sauce with tamari or soy sauce.
- Adjust the amount of red curry paste based on your heat preference.
- Use fresh lime juice for the best bright flavor.
- You can swap vegetables according to what you have on hand for a seasonal twist.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
