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–+ servings
Thai Curry Soup

Thai Curry Soup: Your Quick and Cozy Weeknight Delight

This Thai Curry Soup is warm, inviting, and ready in just over 30 minutes, making it the perfect cozy dish for any night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 can Coconut Milk Use almond milk for a lighter version
  • 2-3 tablespoons Red Curry Paste Adjust based on taste preference
  • 4 ounces Ramen Noodles Swap for rice stick or pad Thai noodles for gluten-free
  • 1 Yellow Onion Chopped
  • 1 Red Bell Pepper Chopped
  • 2 Carrots Chopped
  • 1-2 tablespoons Avocado Oil or Olive Oil Based on availability
For the Garnish
  • 1/4 cup Fresh Cilantro Or substitute with fresh basil or chopped green onions
  • 2 Lime Wedges For serving
  • to taste Optional Sriracha For added spiciness

Equipment

  • large pot
  • Chopping board
  • Knife

Method
 

Step-By-Step Instructions
  1. Chop all vegetables into bite-sized pieces and measure the coconut milk and red curry paste.
  2. Heat 1-2 tablespoons of oil in a large pot over medium heat. Add onions, bell peppers, and carrots and sauté for 5-7 minutes.
  3. Stir in 2-3 tablespoons of red curry paste and cook for an additional 1-2 minutes.
  4. Pour in the coconut milk and 2-3 cups of vegetable or chicken broth, bring to a gentle simmer and cook for 5 minutes.
  5. Add ramen noodles to the broth and cook for 4-5 minutes until tender.
  6. Ladle soup into bowls and garnish with cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 8gFat: 20gSaturated Fat: 10gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 300IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Use the freshest ingredients for vibrant flavors. Adjust spice levels of red curry paste as desired. Store leftover soup and noodles separately to avoid mushiness in storage.

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