Thai Coconut Red Curry Soup
Thai Coconut Red Curry Soup
Spicy red curry paste combines with fragrant ginger and garlic, creamy coconut milk, and fresh garnishes to create an easy noodle soup with complex flavor and tons of texture. The perfect Thai soup for a quick, winter dinner. Vegan, oil-free, and gluten-free.
Thai Coconut Red Curry Soup
Ingredients
- 2 Tbsp ginger, minced
- 2 Tbsp garlic, minced
- 1 red bell pepper, thinly sliced
- 4 oz red curry paste, vegan
- 8 oz rice noodles
- 15 oz coconut milk, light or full-fat
- 2 Tbsp tamari (for GF option) or soy sauce
- 6 cups vegetable broth
- 1 block of extra-firm tofu, pressed and cut into cubes
- handful of fresh basil, chopped
- juice of 1 lime
- cilantro, for garnish
- 1 jalapeno, thinly sliced, for garnish
- bean sprouts (or any kind of sprouts), for garnish
Instructions
- Heat a large pot or dutch oven over medium heat.
- Add the bell pepper, minced garlic, and ginger and saute for a few minutes, or until lightly browned (add a few Tbsp of water to keep from sticking, as needed).
- Add the curry paste and saute for an additional minute (add a few Tbsp of water to keep from sticking, as needed).
- Add the coconut milk, soy sauce, and vegetable broth. Bring to a gentle boil.
- Add the noodles and boil for about five minutes, or until the noodles are al dente.
- Add the tofu, basil, and juice of one lime. Stir to combine.
- Serve topped with cilantro, sprouts, extra basil, and jalapenos.
Calories
311.44Fat (grams)
14.36Sat. Fat (grams)
7.94Carbs (grams)
33.55Fiber (grams)
3.73Net carbs
29.82Sugar (grams)
6.07Protein (grams)
17.33Sodium (milligrams)
2093.71Cholesterol (grams)
0.00
ABOUT THE RECIPE:
It’s October in Montana and we just got our first big snow storm- nearly 10 inches thus far. That means you can never have too much soup!
Since we’ve moved back to Montana from NYC, I’ve been trying to make the kinds of foods that we loved getting in NY, but are no longer readily available to us (mainly Thai, Chinese, Indian, and Ethiopian). This soup is so easy- with it’s jarred red curry paste, brown rice noodles, and minimal chopping- it’s helped fill the void that was left by our favorite Thai spot in Brooklyn.
If you don’t want to make your own curry paste, I recommend Thai Kitchen’s red curry paste. It’s available in most grocery stores, is super tasty, it’s vegan, and oil-free (I think it’s gluten-free, too).
Thai cuisine typically contains lots of fresh herbs, so I chose to use both cilantro and basil in this recipe. Thai basil would be preferable, if you can get your hands on it. I also would recommend topping the soup with bean sprouts, but they weren’t available at my grocery store, so I used broccoli sprouts instead.
RECIPE NOTES:
Since we aren’t using oil in this recipe, unstick the garlic, ginger, and curry paste with small amounts of water (a few Tbsp to 1/4 cup).
To reduce the spice in this recipe, use half the amount of curry paste called for and leave out the jalapeno.
You do not need to cook the tofu, just press it, then add it to the soup while it’s still boiling hot to warm it up.
I recommend Thai Kitchen brand Red Curry Paste.
If you want to add more veggies to this soup, I think it would be great with some broccoli, which you can add when you add the noodles.
If you’ve recently had to leave your favorite Thai restaurant, or your trying to stay cozy this winter, too, I hope you enjoy this super quick and easy soup as much we have.
Happy Cooking,
Courtney
