Description
This vibrant Thai Red Curry Soup is a comforting and flavorful dish featuring a rich blend of red curry paste, creamy coconut milk, and nutritious chickpeas. Packed with fresh vegetables and tender rice noodles, it’s a perfect vegetarian meal that’s quick to prepare and bursting with authentic Thai flavors.
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, stirring occasionally to begin softening.
- Sauté the vegetables: Add the diced red bell pepper, chopped onion, chopped garlic, and minced ginger to the pot. Stir well and cook for another 1 minute to release aromas and soften slightly.
- Add curry paste and chickpeas: Stir in 4 tablespoons of red curry paste, the drained and rinsed chickpeas, and 4 cups of vegetable broth. Mix everything thoroughly and bring the soup to a gentle simmer.
- Add coconut milk: Pour 1 cup of full fat coconut milk into the pot and continue cooking on medium simmer for 2 to 3 minutes, allowing the vegetables to soften fully without becoming mushy.
- Cook noodles and season: Add 7 ounces of rice noodles to the soup, stirring frequently to break them up and ensure even cooking until they are tender and softened. Squeeze the juice of half a lime into the soup. Season with sea salt and ground black pepper to taste.
- Serve with garnish: 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 and texture.
Notes
- You can substitute rice noodles with glass noodles or thin vermicelli if preferred.
- For a spicier kick, add extra red curry paste or a pinch of chili flakes.
- Use light coconut milk for a lower fat version, though it will be less creamy.
- If fresh ginger is unavailable, ground ginger powder can be used but fresh is best for aromatic quality.
- Leftover soup can be stored covered in the refrigerator for up to 2 days; reheat gently on stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
