Thai Red Curry Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

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

Directions

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.

Nutrition

• Calories: 307
• Total Fat: 21.7 g
• Saturated Fat: 14.8 g
• Trans Fat: 0 g
• Cholesterol: 5 mg
• Sodium: 1883.1 mg
• Total Carbohydrate: 25.1 g
• Dietary Fiber: 1.9 g
• Total Sugars: 4.2 g
• Protein: 4.8 g