Description
This vibrant Thai Red Curry Soup is a comforting and flavorful dish combining creamy coconut milk, red curry paste, and wholesome vegetables with tender chickpeas and rice noodles. It's a perfect quick and easy meal bursting with aromatic spices and fresh lime accents.
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 2 diced medium carrots and cook for about 2 minutes until they start to soften.
- Sauté Vegetables: Add 1 diced medium red bell pepper, 1 chopped small onion, 3 chopped garlic cloves, and 1 teaspoon minced ginger to the pot. Stir and cook for 1 minute to release their aromas.
- Add Curry Paste and Broth: Stir in 4 tablespoons red curry paste, 15 ounces drained and rinsed chickpeas, and 4 cups vegetable broth. Bring the mixture to a gentle simmer.
- Incorporate Coconut Milk: Pour in 1 cup full fat coconut milk and continue cooking on medium simmer for 2 to 3 minutes until the vegetables are softened but still retain their texture.
- Cook Noodles and Season: Add 7 ounces of rice noodles to the pot, stirring frequently to help them soften and break apart in the liquid. Squeeze the juice of half a lime into the soup and season with sea salt and ground black pepper to taste.
- Serve and Garnish: Remove the pot from heat. Ladle the soup into bowls, garnish each with 1/2 cup loosely packed fresh cilantro and lime quarters. Serve immediately for the best flavor.
Notes
- You can substitute chickpeas with firm tofu or other beans for different protein sources.
- Adjust the level of red curry paste based on your preferred spice level.
- Use gluten-free rice noodles to keep the dish gluten free.
- For a lighter option, use light coconut milk instead of full fat.
- Leftovers can be refrigerated and gently reheated on the stovetop.
- Add additional fresh vegetables like spinach or snap peas for more color and nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
