Ingredients
Soup Base
- 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
Noodles and Garnishes
- 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
Instructions
- Sauté Vegetables: In a dutch oven, heat oil over medium heat. Add diced onions, red bell pepper, and carrots. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Add Aromatics and Curry Paste: Stir in the minced garlic, freshly grated ginger, and red curry paste. Cook for about 1 minute until fragrant, stirring frequently to prevent burning.
- Simmer Soup: Pour in the chicken broth or vegetable stock, full-fat coconut milk, and fish sauce. Season with salt and pepper to taste. Bring the mixture to a simmer and let cook uncovered for 5 minutes to allow flavors to meld.
- Cook Noodles: Add the ramen or rice noodles to the simmering soup. Cook according to the package instructions until the noodles are tender, timing will vary depending on noodle type.
- Finish and Garnish: Stir in fresh lime juice and chopped cilantro. Serve the soup hot with additional cilantro and lime wedges on the side for extra brightness.
Notes
- You can substitute chicken broth with vegetable stock to make the recipe vegetarian.
- Adjust the amount of red curry paste based on your preferred spice level.
- Use rice noodles for gluten-free version; ramen noodles typically contain gluten.
- Fish sauce can be omitted or replaced with soy sauce for vegetarian adaptation.
- For a richer soup, use full-fat coconut milk, but light coconut milk can be used to reduce calories.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
