Thai Red Curry Soup

Thai Red Curry Soup

from littlebroken.com
35 min
6 servings

Easy Thai noodle soup with sweet and spicy broth, ramen noodles, and fresh lime juice.

Ingredients

  • 2 Tbsp. avocado oil or olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced carrots
  • 3 garlic cloves, minced
  • 1 Tbsp. freshly grated ginger
  • 1/4 cup red curry paste
  • 6 cups chicken broth or vegetable stock
  • 1 (14 oz.) can full-fat coconut milk
  • 3 Tbsp. fish sauce
  • 4-5 oz. ramen or rice noodles (see note)
  • 1 Tbsp. fresh lime juice, plus more to taste
  • 1/2 cup fresh chopped cilantro, plus more for serving
  • Lime wedges, for serving

Directions

  1. 1

    In a dutch-oven, heat oil over medium heat. Add onions, red bell pepper, and carrots. Cook until tender, about 5-7 minutes. 

  2. 2

    Stir in garlic, ginger, and red curry paste. Cook until fragrant for about 1 minute, stirring frequently. 

  3. 3

    Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper, to taste. Let the mixture come to a simmer. Cook, uncovered, for 5 minutes. Stir in noodles and simmer until tender. Cook time will vary based on the type of noodles. Check the package for directions.

  4. 4

    Stir in lime juice and cilantro.