How To Make Easy Thai Red Curry Soup
Enjoy the rich and spicy flavors of Thai dishes in this simple and easy red curry soup made from red curry paste, rice noodles, and vegetable stock.
- 8ozrice noodles
- 1tbspolive oil
- 1small white onion,peeled and thinly sliced
- 8cupsvegetable stock
- 15ozcoconut milk,(1 can)
- 6tbspred curry paste,added to taste
- 1fresh ginger,(1-inch), sliced into thick rounds
- 2cupsshrimp,chicken, steak, pork, or tofu, cooked, chopped
- fresh cilantro,chopped
- green onion,or red onion, chopped
- sesame seeds,toasted
In a large stockpot, cook the noodles according to the package instructions. Drain in a colander, then rinse briefly with cold water, drizzle with a splash of oil then toss until the noodles are evenly coated to help prevent them from sticking. Set aside.
Meanwhile, heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 more minute, stirring occasionally.
Add in the veggie stock, coconut milk, curry paste, and ginger, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 5 minutes.
Taste and season with salt, black pepper, and extra curry paste, as needed.
Serve with the desired toppings and enjoy.
- Calories: 246.89kcal
- Fat: 11.71g
- Saturated Fat: 8.44g
- Monounsaturated Fat: 1.76g
- Polyunsaturated Fat: 0.70g
- Carbohydrates: 27.23g
- Fiber: 2.31g
- Sugar: 0.70g
- Protein: 9.23g
- Cholesterol: 65.40mg
- Sodium: 362.52mg
- Calcium: 78.46mg
- Potassium: 284.58mg
- Iron: 2.97mg
- Vitamin A: 94.55µg
- Vitamin C: 8.21mg
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