Thai Red Curry Soup (Veggie-Loaded!)

Crazy flavorful, filling, and fast Thai Red Curry Soup with rice noodles, tofu or chicken, veggies, spinach and loads of fresh herbs. A meal in a bowl all made in 1 pot! If you're feeling sick, this vibrant soup packed with healing ginger and garlic will help bring you back to life! On the table in less than 30 minutes.

My chronic sinusitis (lovingly named Sid) absolutely adores this soup. Just like my super popular immune boosting soup, this gem is a 12 on the 1-10 flavor scale, the creamy texture is beyond satisfying, and the bright, herby broth is mega healing.

Red curry paste coming in hot with all the authentic flavor we need! Sid approves.

I recruited a bag of frozen veg to minimize chopping and gave you the option to use tofu or chicken for a little protein boost. A true meal in a bowl! Sick season's got nothing on us.

The low down on ingredients

• Thai red curry paste: Made with red chili peppers, lemongrass, garlic, shallot, coriander and lime peel, this is major shortcut to master that authentic flavor. Work smarter, not harder! I like Thai Kitchen brand.
• Coconut milk: I developed this recipe with full fat canned coconut milk for traditional Thai flavor, supreme creaminess and mouthfeel. If your can has the solid coconut separated from the water, you can give it a good whisk or blend until smooth, but it should combine easily once you cook the soup.
• Veggies: We'll use a bell pepper, spinach, and a bag of frozen veggies for ease. You could also do shiitake mushrooms for extra umami.
• Noodles: The photos show vermicelli but I found I liked it best when I tested this with wider rice noodles! I also did a recipe test with 4oz noodles and the soup was way too thick (noodles absorb a lot!), so don't be temped to use more noodles.
• Aromatics: Even more fresh ginger and garlic to bring this soup to life. Don't skip these!
• Soy sauce and fish sauce: A dynamic duo--my secret weapon for more umami and extra depth of flavor.
• Chicken or tofu: It was clear in testing that adding your fave protein takes this from an appetizer soup to a filling main. Yay! make it more filling!
• Lime and brown sugar: A pop of acid and sweetness are key to round out all the flavors and balance each other.

Let's make it!

Store any extras in an airtight container for up to 5 days.

I hope you're as obsessed with this fun recipe as I am!

I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!

Curry in a hurry!

30-Minute Thai Red Curry Soup (Veggie-Loaded!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Alexis Joseph, MS, RD
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 6 servings 1x
• Category: Soups
• Method: Stovetop
• Cuisine: Thai-Inspired
• Diet: Gluten Free

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Description

Crazy flavorful Thai Red Curry Soup with rice noodles, tofu or chicken, veggies, spinach and loads of fresh herbs. If you're feeling sick, this vibrant soup packed with healing ginger and garlic will help bring you back to life! On the table in less than 30 minutes.

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp extra virgin olive oil
• ¼ cup Thai red curry paste
• 5 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 1 red bell pepper, chopped
• 4 cups vegetable or chicken broth
• 1 15 oz can full fat coconut milk
• 1 12 oz bag frozen vegetable blend (like carrots, zucchini, cauliflower, green beans, etc)*
• 1 tbsp brown sugar or coconut sugar
• 3 oz rice noodles (or vermicelli, don't use more or it'll be too thick!)
• 2 cups diced extra firm tofu (drained and pressed) or shredded cooked chicken
• ½ lime, juiced
• 1 ½ tbsp reduced sodium soy sauce
• 2 tsp fish sauce, optional but recommended
• 1 large handful baby spinach
• ½ cup each fresh basil and cilantro
• ½ tsp fine sea salt, to taste

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Instructions

1. Warm olive oil in a large pot or Dutch oven over medium heat. Once hot, add curry paste and sauté for 3 minutes. Add garlic and ginger and sauté for another 3 minutes.
2. Add bell pepper, broth, coconut milk, and frozen vegetables. Bring to a boil, then reduce heat to low and simmer, covered, for 8 minutes.
3. Bring soup to a gentle boil over medium heat and stir in coconut sugar, noodles, and tofu or cooked chicken. Simmer for 3 minutes for vermicelli and closer to 7 minutes for thicker rice noodles, or until they're fully cooked.
4. Remove from heat. Stir in lime juice, soy sauce, fish sauce, spinach and a ¾ of the fresh herbs. Let the soup sit for 5 minutes for the greens to soften. Season to taste with salt and pepper. Serve soup garnished with remaining fresh herbs. It will thicken as it sits!

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Notes

*You could also use fresh veggies of choice, like 1 medium carrot, 1 small zucchini, and 1 heaping cup each broccoli and cauliflower. Shiitake mushrooms are also amazing here!