2025

Thai Red Curry Soup

Name: Thai Red Curry Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: main course
Ingredients: 2 Tbsp. avocado oil or olive oil; 1/2 cup diced yellow onion; 1/2 cup diced red bell pepper; 1/2 cup diced carrots; 3 garlic cloves, minced; 1 Tbsp. freshly grated ginger; 1/4 cup red curry paste; 6 cups chicken broth or vegetable stock; 1 (14 oz.) can full-fat coconut milk; 3 Tbsp. fish sauce; 4-5 oz. ramen or rice noodles (see note); 1 Tbsp. fresh lime juice, plus more to taste; 1/2 cup fresh chopped cilantro, plus more for serving; Lime wedges, for serving

6 servings

분량

15 minutes

활동 시간

35 minutes

총 시간

요리 시작

재료

2 Tbsp. avocado oil or olive oil

1/2 cup diced yellow onion

1/2 cup diced red bell pepper

1/2 cup diced carrots

3 garlic cloves, minced

1 Tbsp. freshly grated ginger

1/4 cup red curry paste

6 cups chicken broth or vegetable stock

1 (14 oz.) can full-fat coconut milk

3 Tbsp. fish sauce

4-5 oz. ramen or rice noodles (see note)

1 Tbsp. fresh lime juice, plus more to taste

1/2 cup fresh chopped cilantro, plus more for serving

Lime wedges, for serving

방향

In a dutch-oven, heat oil over medium heat. Add onions, red bell pepper, and carrots. Cook until tender, about 5-7 minutes.

Stir in garlic, ginger, and red curry paste. Cook until fragrant for about 1 minute, stirring frequently.

Add chicken broth, coconut milk, and fish sauce. Season with salt and pepper, to taste. Let the mixture come to a simmer. Cook, uncovered, for 5 minutes. Stir in noodles and simmer until tender. Cook time will vary based on the type of noodles. Check the package for directions.

Stir in lime juice and cilantro.

영양 정보

1회 제공량

칼로리

307

지방 전체

21.7 g

포화 지방

14.8 g

불포화 지방

트랜스 지방

0 g

콜레스테롤

5 mg

나트륨

1883.1 mg

탄수화물 전체

25.1 g

식이섬유

1.9 g

총 당류

4.2 g

단백질

4.8 g