Red Curry Soup
This is my version of a Thai Red Curry Soup! I love ordering this type of soup in restaurants and thought I'd give it a try! It is incredibly flavorful, dairy free, and gluten free. Perfect for chilly nights, or when you are craving homemade Thai Red Curry Soup!
Servings 5
Calories 237kcal
Cost $13
Equipment
- 1 knife sharp enough to cut vegetables
- 2 pots one small for noodles and one large for soup
Ingredients
- 5 cloves garlic minced
- 2 tablespoon avocado oil
- 1 cup celery thinly sliced
- ½ red onion sliced
- 1 red bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- ½ tofu block firm and cubed
- 1 ginger thumb grated
- 4 oz red curry paste
- 32 oz veggie broth
- 1 cup coconut milk full fat
- 1 tablespoon soy sauce
- rice noodles cooked according to package
Garnish
- cilantro
- lime
Instructions
- In a soup pot, saute the minced garlic in olive oil for a few minutes on medium heat until golden not burnt.
- Then add in the onion, peppers, and celery and saute for 5-10 minutes until they are cooked through.
- Add in the ½ block of cubed tofu.
- Add in the ginger, curry paste, and broth. Mix together well until curry paste is dissolved. Bring to boil and cook for 5 minutes then add the coconut milk and soy sauce.
- Serve over cooked rice noodles and garnish with cilantro and lime.
- Enjoy (Add salt and pepper as needed!)
Notes
- Don’t want to use noodles? Feel free to substitute rice (or nothing!) instead of the noodles.
- If tofu isn’t for you, you can use chickpeas instead!
- If you want to lessen the spice of the soup, add in more coconut milk. If you want more flavor or spice, add in more curry paste.
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 12g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 228mg | Potassium: 294mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4456IU | Vitamin C: 79mg | Calcium: 111mg | Iron: 3mg
