Recipes

Thai Red Curry Soup

Is there anything more magical than Thai curry? How about as a soup? I’ve created this colorful, magical soup that’s full of vegetables that will literally make you feel like you’re “eating the rainbow.” It’s spicy and soothing all at the same time…and low calorie, too! It’s the perfect soup for either a big lunch or dinner that you won’t feel guilty about! Now when was the last time you could say you ate Thai food without feeling guilty (unless you’ve tried my Thai Basil Chicken recipe!)? I love this soup because while you can follow my recipe to a tee, you can also add in whatever vegetables you want, or perhaps chicken or tofu! Regardless, this colorful dish is a favorite of mine, and something I’ve worked to perfect for all of you for some time. Check out the recipe below and let me know what you think in the comments!

Thai Red Curry Soup
Calories per serving: 371
Servings: 4
Fat: 6.6
Carbs: 67.4
Protein: 8.5

Ingredients for the soup:

  • 2 tbsp of garlic, minced
  • 2 tbsp of fresh ginger, grated
  • 1-2 stalks of fresh lemongrass
  • 6 tbsp of red curry paste
  • 1 cup of onions, sliced
  • 1 bunch of green onion, sliced
  • 1 medium red pepper, sliced
  • 1.5 cups carrots, chopped
  • 6 oz red cabbage, chopped
  • 1/2 jalapeno pepper, sliced
  • 5 cups of low sodium chicken broth
  • 1 can of light coconut milk
  • 1 container of Annie Chung’s Pad Thai Rice Noodles, or your favorite rice noodle
  • 1 tsp of crushed red pepper flakes
  • 1/2 tsp of cayenne pepper
  • dash of salt
  • olive oil spray

For Garnish:

  • Red cabbage
  • Cilantro
  • Fresh lime
  • 1/2 jalapeno pepper, sliced

Directions

  1. Spray your pot with the olive oil spray. You can use regular olive oil, but I use the spray to cut back on calories.
  2. I prepare my lemongrass by making small cuts into the stalk to release the flavors when cooking. Once you do that, add your spices, garlic, lemongrass and ginger to the pot on medium heat. Add your Thai red curry at this point and combine.
  3. Add your onions, red pepper, jalapeno and carrots to the pot. Sauté in the pot until carrots begin to soften. This may take up to 8-10 minutes.
  4. Once vegetables begin to soften, add your chicken broth and coconut milk. Bring to a boil and then simmer until vegetables are fully cooked through (carrots should be soft).
  5. At this time, add your red cabbage and green onion. Stir and simmer until green onion softens.
  6. Before you’re ready to serve, add in your rice noodles. These do not take long cook (about 6 minutes), so be sure that you do not let them over cook in the hot soup.
  7. Serve immediately with your favorite garnishes! I love crunchy red cabbage, cilantro, limo and some raw jalapeno on mine for even more kick.

 

 

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