Gluten-Free Red Curry Soup
Dive into a bowl of comforting, aromatic delight with our Gluten-Free Red Curry Soup! This vibrant recipe combines the bold, spicy flavors of red curry paste with the creaminess of full-fat coconut milk, creating a perfectly balanced broth infused with minced garlic and freshly grated ginger. Packed with nutrient-rich vegetables like carrots, red bell peppers, zucchini, and spinach, this healthy gluten-free recipe delivers a nourishing meal in just 35 minutes from prep to table. A splash of lime juice and gluten-free soy sauce adds a tangy, savory touch, while fresh cilantro finishes each bowl with a pop of herbal freshness. Perfect for busy weeknights or cozy weekends, this simple Thai-inspired soup is easy to make, gluten-free, and ideal for anyone seeking a hearty yet wholesome dish. Serve it hot and watch it become a new favorite in your recipe rotation!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Red curry paste (ensure gluten-free)
- 4 cups Vegetable broth
- 1 can Canned coconut milk (full-fat)
- 2 Carrots, sliced
- 1 Red bell pepper, chopped
- 1 Zucchini, chopped
- 2 cups Baby spinach leaves
- 2 tablespoons Lime juice
- 2 tablespoons Gluten-free soy sauce
- 0.5 cup Fresh cilantro, chopped
- to taste Salt
- to taste Black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.
Stir in the red curry paste and continue to cook for another 1-2 minutes.
Pour in the vegetable broth and bring to a simmer.
Add the canned coconut milk and stir well to combine.
Add the sliced carrots, chopped red bell pepper, and chopped zucchini to the pot.
Let the soup simmer over medium heat for about 10-15 minutes or until the vegetables are tender.
Stir in the baby spinach leaves and let them wilt for about 2 minutes.
Add the lime juice and gluten-free soy sauce. Stir to combine.
Season the soup with salt and black pepper to taste.
Remove from heat and stir in the chopped cilantro.
Serve hot, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7857 mg | 342% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 45.6 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4573 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
