Comforting Thai Curry Soup That'll Warm Your Soul

This Thai Curry Soup combines red curry paste and creamy coconut milk for a sweet, spicy broth that's dairy-free and gluten-free.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 cups

Course: Soups

Cuisine: Thai

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 medium Yellow Onion chopped
1 medium Red Bell Pepper diced
1 cup Carrots sliced
3 cloves Garlic minced

For the Broth

4 cups Vegetable Broth homemade or low-sodium
1 can Coconut Milk
2-3 tablespoons Red Curry Paste adjust for spice preference

For the Noodles

2 servings Ramen Noodles gluten-free if needed

For Garnishing

1 bunch Cilantro fresh
1 lime Lime Wedges for serving

For Cooking

2 tablespoons Avocado Oil or Olive Oil

Equipment

large pot

Method

Step-by-Step Instructions

Heat the oil in a large pot over medium heat for about 1-2 minutes until shimmering.
Add the chopped yellow onion and diced red bell pepper, stirring occasionally for about 5 minutes until the vegetables soften.
Stir in the minced garlic and sauté for an additional minute until fragrant.
Pour in the vegetable broth and coconut milk, then add the red curry paste, stirring to dissolve.
Increase heat to bring the mixture to a gentle simmer, then add the sliced carrots, cooking until tender but crunchy.
Stir in ramen noodles and cook according to package instructions, usually around 3-4 minutes.
Serve hot, garnished with fresh cilantro and lime wedges.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 700mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

This soup can be customized with different spices and garnishes to suit personal preferences.

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