Description
A vibrant and creamy Thai Red Curry Soup featuring chickpeas, fresh vegetables, and aromatic spices, served with tender rice noodles and garnished with fresh cilantro and lime wedges. Perfect for a comforting and flavorful meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium carrots, peeled and diced (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 1 small onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon ginger, minced
- 4 tablespoons red curry paste
- 1 can, 15 ounces chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup full fat coconut milk
- 7 ounces rice noodles
- Sea salt, to taste
- Ground black pepper, to taste
- Juice of 1/2 a lime
For Garnish
- 1/2 cup cilantro, loosely packed
- Lime quarters
Instructions
- Heat the Oil. In a large heavy pot, heat extra virgin olive oil over medium heat until shimmering.
- Sauté Vegetables. Add diced carrots and cook for about 2 minutes, then add diced red bell pepper, chopped onion, chopped garlic, and minced ginger. Stir well and cook for an additional 1 minute until fragrant.
- Add Curry Paste and Chickpeas. Stir in the red curry paste then add drained and rinsed chickpeas followed by the vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
- Add Coconut Milk and Simmer. Pour in the full fat coconut milk and cook on medium simmer for 2 to 3 minutes until the vegetables are softened but not mushy.
- Cook Noodles and Season. Add rice noodles to the pot and cook until softened, stirring occasionally to break them up in the broth. Squeeze juice of half a lime into the soup and season with sea salt and ground black pepper to taste.
- Finish and Serve. Remove the pot from the heat, garnish the soup with fresh cilantro and lime wedges, and serve immediately while hot.
Notes
- You can substitute chickpeas with tofu or cooked chicken for a protein variation.
- Use gluten-free rice noodles to keep the recipe gluten-free.
- Adjust red curry paste amount according to your spice tolerance.
- For a vegan version, ensure the curry paste does not contain shrimp paste or fish sauce.
- Coconut milk can be light or full fat, but full fat gives a creamier texture.
- If you prefer thicker soup, reduce the vegetable broth slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
