Description

This vibrant Thai Red Curry Soup combines creamy coconut milk, fragrant red curry paste, and fresh vegetables to create an aromatic and satisfying meal. Perfect for warming up on cooler days, this recipe is easy to prepare and customizable with your choice of protein such as chicken, shrimp, or tofu.

Ingredients

Main Ingredients

1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
4 cups vegetable or chicken broth
1 can (13.5 oz) coconut milk
2 cups bell peppers, sliced (red, yellow, and green)
1 cup snow peas
1 cup carrots, julienned
1 cup cooked protein (chicken, shrimp, or tofu)
2 tablespoons fish sauce (or tamari for a vegetarian option)
1 tablespoon lime juice
Fresh cilantro, for garnish
Lime wedges, for serving

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Instructions

Prepare Aromatics: In a large pot, heat the vegetable oil over medium heat.
Sauté Onion: Add the diced onion and cook, stirring occasionally, until it becomes translucent, about 3-4 minutes. Then add the minced garlic and grated ginger, cooking for an additional minute to develop fragrance.
Add Red Curry Paste: Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to bloom and infuse into the oil and aromatics.
Combine Broth: Gradually pour in the vegetable or chicken broth while stirring to blend all ingredients smoothly.
Add Coconut Milk: Stir in the coconut milk until fully incorporated and bring the mixture to a gentle simmer to meld flavors.
Add Vegetables: Gently add the sliced bell peppers, snow peas, and julienned carrots. Cook for 5-7 minutes until vegetables are just tender but still crisp.
Incorporate Protein: Add your choice of cooked chicken, shrimp, or tofu to the pot. Let it heat through for 3-4 minutes, ensuring even warmth and melding of flavors.
Season the Soup: Add fish sauce (or tamari for vegetarian) and lime juice. Taste and adjust seasoning as needed for a balanced savory and tangy flavor.
Garnish and Serve: Ladle the hot soup into bowls. Garnish with fresh cilantro and serve alongside lime wedges for an extra burst of freshness.

Notes

To keep this recipe vegetarian, substitute fish sauce with tamari or soy sauce.
Use pre-cooked protein to reduce overall cooking time.
Adjust the amount of red curry paste to control spice level.
For a richer flavor, use full-fat coconut milk.
Serve with steamed jasmine rice or rice noodles for a complete meal.