Description
Craving something bold, warming, and incredibly flavorful? Thai Red Curry Soup is your next go-to! This easy recipe delivers a restaurant-quality meal right at home, combining the best of Thai flavors with comforting noodles and a rich, coconut-based broth. Whether you’re looking for quick dinner ideas, a cozy lunch, or a healthy snack packed with veggies and protein, this soup checks all the boxes. With its spicy, creamy, and fragrant personality, every spoonful is like a warm hug. Perfect for weeknights, meal prep, or impressing guests, it’s a flavor-packed delight you’ll want on repeat.
Ingredients
1 tablespoon coconut oil
2 tablespoons Thai red curry paste
1 can (13.5 oz) coconut milk
3 cups chicken or vegetable broth
1 tablespoon fish sauce (or soy sauce)
1 teaspoon brown sugar
1 red bell pepper, thinly sliced
1 cup snap peas or green beans
1 cup cooked shredded chicken or tofu
2 nests of rice noodles or ramen
Juice of 1 lime
Fresh Thai basil or cilantro for garnish
Optional toppings: bean sprouts, sliced chili, green onions, lime wedges
Instructions
- In a large pot, heat coconut oil over medium heat. Add the red curry paste and sauté for 1–2 minutes until fragrant.
- Pour in the coconut milk and whisk to blend with the paste. Add broth, fish sauce (or soy sauce), and brown sugar. Bring to a simmer.
- Add bell pepper and snap peas. Cook 3–4 minutes until tender-crisp.
- Stir in chicken or tofu. Let it heat through.
- In a separate pot, cook the noodles as per package instructions. Drain and add to soup or bowls.
- Squeeze in lime juice. Taste and adjust seasoning if needed.
- Serve hot, topped with fresh basil or cilantro and optional toppings.