Delicious Thai Red Curry Soup Ready in 30 Minutes

This Thai Red Curry Soup is a delightful escape into comfort, ready in just 30 minutes, perfect for chilly nights or a quick weeknight dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner Ideas

Cuisine: Thai

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 tablespoon vegetable oil for sautéing
1 tablespoon red curry paste adds spicy flavor
4 cups coconut milk provides creaminess
1 cup vegetable broth enhances flavor

For the Vegetables and Protein

1 cup mixed vegetables fresh or canned
1 cup protein of choice chicken, tofu, or shrimp

For Seasoning and Garnish

1 tablespoon soy sauce use gluten-free if needed
1 tablespoon fresh lime juice for brightness
¼ cup fresh herbs basil or cilantro for garnish

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of red curry paste and sauté for about 1 minute until fragrant.
Pour in 4 cups of coconut milk and 1 cup of vegetable broth, stirring well. Bring to a gentle simmer for 3-5 minutes.
Stir in 1 cup of mixed vegetables and your choice of protein. Simmer for 10-15 minutes until cooked through.
Add 1 tablespoon of soy sauce and 1 tablespoon of fresh lime juice. Stir to combine and adjust seasoning as needed.
Ladle soup into bowls and garnish with fresh herbs. Serve hot, ideally with jasmine rice or spring rolls.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Store the soup in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2 months.

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