Name: Thai Red Curry Soup (Easy in 30 Minutes) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 12oz / 300g firm tofu, diced into cubes (alternatively chicken or shrimp); 4 heaped tablespoons Thai red curry paste; 1 can coconut milk (approximately 13.5 oz); 2 cups vegetable broth (low sodium); 2 cups water; 1 tablespoon extra virgin olive oil; 4 garlic cloves, diced; 1-2 inches fresh ginger, diced; 1 medium carrot, sliced; 1 medium zucchini, sliced; 4.5 oz broccoli florets (approx. 1.5 cups); 4.5 oz cauliflower florets (approx. 1.5 cups); 1 lime; 1 handful fresh basil leaves; Optional: sliced red chili pepper for extra spice; 7 oz rice vermicelli noodles; Fresh cilantro/coriander leaves for garnish; Additional basil leaves for garnish; Lime wedges for serving; Sliced green onions for garnish

Introduction

This Thai Red Curry Soup is a vibrant and comforting dish that’s ready in just 30 minutes. Packed with fresh vegetables, fragrant spices, and creamy coconut milk, it’s perfect for a quick weeknight meal. Whether you use tofu, chicken, or shrimp, this soup delivers rich flavors and satisfying textures.

A white bowl filled with rich orange coconut curry soup, layered with white thin rice noodles, green broccoli florets, light green spinach leaves floating on top, pale yellow tofu cubes, and slices of green zucchini and orange carrot. A pair of light wooden chopsticks is lifting a swirl of noodles from the bowl. The bowl rests on a white marbled surface with a white cloth nearby and a lime wedge in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz (300g) firm tofu, diced into cubes (or chicken/shrimp)

4 heaped tablespoons Thai red curry paste

1 can coconut milk

7 oz rice vermicelli noodles

4 garlic cloves, diced

1-2 inches fresh ginger, diced

2 cups vegetable broth (low sodium)

2 cups water

1 medium carrot, sliced

1 medium zucchini, sliced

4.5 oz broccoli florets (approx 1.5 cups)

4.5 oz cauliflower florets (approx 1.5 cups)

1 lime

1 handful fresh basil leaves

1 tablespoon extra virgin olive oil

Optional: sliced red chili pepper for extra spice

Fresh cilantro/coriander, basil leaves, lime wedges, sliced green onions for garnish

Instructions

Step 1: In a large pot, heat the olive oil over low heat. Add the diced garlic and ginger, sautéing for a few minutes until lightly golden and fragrant.

Step 2: Stir in the Thai red curry paste and cook over medium heat for 3-5 minutes, stirring continuously to release the aromatics.

Step 3: Pour in the coconut milk, vegetable broth, and 2 cups of water. Add a pinch of salt and squeeze in half the lime juice. Cover with a lid and simmer for 15 minutes to develop a rich broth.

Step 4: Add the tofu cubes, sliced carrot, zucchini, broccoli, cauliflower, and a handful of basil leaves. Cook for about 5 minutes until the vegetables are tender but still have a slight crunch. Taste and adjust seasoning; add sliced red chili if you want more heat.

Step 5: Place the rice vermicelli noodles in a large bowl and pour boiling water over them, making sure they are fully submerged. Let soak according to package instructions, usually about 4 minutes, then drain and set aside.

Step 6: To serve, divide the noodles into bowls and ladle the hot soup and vegetables over them. Garnish with fresh basil, cilantro, lime wedges, and sliced green onions. Enjoy your flavorful Thai Red Curry Soup!

Tips & Variations

For a protein variation, substitute tofu with cooked chicken breast or shrimp.

Use fresh or frozen vegetables based on availability; just adjust cooking time to keep them crisp.

If you prefer a thicker soup, simmer the broth a bit longer before adding the vegetables.

Add a dash of fish sauce or soy sauce for extra depth and umami flavor.

For a milder version, reduce the amount of red curry paste or remove the chili pepper garnish.

FAQs

Can I use other types of noodles in this soup?

Yes, you can substitute rice vermicelli with other noodles like glass noodles or thin egg noodles. Cook them according to package instructions and add when serving for the best texture.