Description
This vibrant Thai Red Curry Soup is a delightful and easy-to-make dish ready in just 30 minutes. Packed with aromatic Thai red curry paste, creamy coconut milk, fresh vegetables, and firm tofu, it offers a comforting yet healthy meal perfect for any day of the week. The addition of rice vermicelli noodles adds a fulfilling texture, while fresh herbs and lime juice brighten the flavors for a truly authentic Thai-inspired soup experience.
Ingredients
Protein
- 12 oz / 300 g firm tofu, diced into cubes (alternatively chicken or shrimp)
Vegetables and Herbs
- 4 garlic cloves, diced
- 1-2 inches fresh ginger, diced
- 1 medium carrot, sliced
- 1 medium zucchini, sliced
- 4.5 oz broccoli, sliced into florets (approx 1.5 cups)
- 4.5 oz cauliflower, sliced into florets (approx 1.5 cups)
- 1 handful fresh basil leaves
- Fresh cilantro/coriander (for garnish)
- Basil leaves (for garnish)
- Lime wedges (for garnish)
- Sliced green onions (for garnish)
- Optional: sliced red chili pepper (for extra spice)
Liquids
- 1 can coconut milk (typically 13.5 oz / 400 ml)
- 2 cups vegetable broth (low sodium)
- 2 cups water
Other
- 7 oz rice vermicelli noodles
- 4 heaped tablespoons Thai red curry paste
- 1 tablespoon extra virgin olive oil
- Salt, a pinch
- ½ lime juice (plus extra for garnish)
Instructions
- Sauté Aromatics: Heat 1 tablespoon of extra virgin olive oil in a large pot over low heat. Add the diced garlic and ginger and sauté gently for a few minutes until they turn lightly golden and release their fragrance.
- Add Curry Paste: Stir in 4 heaped tablespoons of Thai red curry paste and cook over medium heat for 3 to 5 minutes, stirring continuously to release the rich aromas and deepen the flavor base of the soup.
- Simmer Broth: Pour in 1 can of coconut milk, 2 cups of low-sodium vegetable broth, and 2 cups of water. Add a pinch of salt and squeeze in half the juice from one lime. Cover with a lid and let it simmer gently for 15 minutes, allowing the flavors to meld and form a rich, aromatic broth.
- Add Tofu and Vegetables: Add the diced tofu, sliced carrot, zucchini, broccoli, cauliflower, and a handful of fresh basil leaves to the simmering broth. Cook for about 5 minutes until the vegetables are tender but still retain a bit of crunch. Taste the broth and adjust seasoning if necessary. For extra heat, optionally add sliced red chili pepper.
- Prepare Noodles: Place the rice vermicelli noodles in a large bowl and cover with boiling water, ensuring they are fully submerged. Let them soak for approximately 4 minutes or according to package instructions until tender. Drain the noodles thoroughly and set aside.
- Assemble and Serve: Divide the prepared noodles into serving bowls. Ladle the hot Thai red curry soup and its ingredients over the noodles. Garnish with fresh basil leaves, cilantro, sliced green onions, and lime wedges. Serve immediately for a warming and flavorful meal.
Notes
- You can substitute tofu with chicken or shrimp depending on your preference.
- Adjust the amount of red curry paste and chili peppers to control the spice level.
- Rice vermicelli noodles cook quickly; avoid over-soaking to prevent mushiness.
- Use low-sodium vegetable broth to keep the sodium content moderate and allow better control of seasoning.
- Fresh herbs like basil and cilantro added at the end enhance the dish's freshness and aroma.
- This soup can be made vegan by ensuring the curry paste contains no shrimp paste or fish sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
