Thai Curry Soup (Print Version)
A warming Thai soup that combines red curry paste, coconut milk, and noodles for a perfect balance of sweet and spicy flavors.
# Ingredients:
01 -
2 tablespoons avocado or olive oil.
02 -
½ cup yellow onion, diced.
03 -
½ cup red bell pepper, diced.
04 -
½ cup carrots, diced.
05 -
3 garlic cloves, minced.
06 -
1 tablespoon fresh ginger, grated.
07 -
¼ cup red curry paste.
08 -
6 cups chicken or vegetable broth.
09 -
1 can (14 oz) full-fat coconut milk.
10 -
3 tablespoons fish sauce.
11 -
4-5 ounces ramen or rice noodles.
12 -
1 tablespoon fresh lime juice.
13 -
½ cup fresh cilantro, chopped.
14 -
Lime wedges for serving.
# Instructions:
01 -
Heat oil in dutch oven over medium heat. Cook onions, bell pepper, and carrots until soft, about 5-7 minutes.
02 -
Stir in garlic, ginger, and curry paste. Cook for 1 minute until fragrant.
03 -
Pour in broth, coconut milk, and fish sauce. Season with salt and pepper. Bring to simmer and cook 5 minutes.
04 -
Add noodles to simmering broth and cook until tender, following package timing.
05 -
Stir in lime juice and cilantro. Serve with extra lime wedges.
# Notes:
01 -
Curry paste strength varies by brand - Thai Kitchen recommended.
02 -
Avoid very thin rice noodles like vermicelli.