Low Fat Red Curry Soup
Warm up to the vibrant flavors of this Low Fat Red Curry Soup, a lighter take on traditional Thai-inspired comfort food that doesn't skimp on taste. Packed with nutrient-dense ingredients like red bell peppers, carrots, and kale, this soup features the aromatic richness of red curry paste, fresh ginger, and garlic, balanced perfectly with creamy light coconut milk and a tangy splash of lime juice. The low-sodium chicken broth ensures a heart-healthy base, while fish sauce and brown sugar add depth to every spoonful. Ready in just 40 minutes, this satisfying soup is perfect for meal prepping or enjoying as a wholesome dinner, and garnished with fresh cilantro for a refreshing finish. Whether you're looking for a quick, flavorful meal or a low-fat alternative, this recipe is a must-try for anyone craving a comforting bowl of Thai curry goodness.
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Recipe Information
Ingredients
- 0.5 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large red bell pepper, sliced
- 2 medium carrots, sliced thinly
- 2 tablespoons Thai red curry paste
- 4 cups low-sodium chicken broth
- 1 can (14 oz) light coconut milk
- 2 cups chopped kale
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 0.25 cup fresh cilantro leaves, chopped
- to taste salt
- to taste black pepper
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté for about 5 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the sliced red bell pepper and carrots, and sauté for 3-4 minutes until they begin to soften.
Mix in the red curry paste and cook for 1 minute, stirring well to coat the vegetables.
Pour in the low-sodium chicken broth and bring the mixture to a simmer.
Reduce the heat to low and stir in the light coconut milk and chopped kale.
Add the fresh lime juice, fish sauce, and brown sugar. Stir well to combine.
Simmer the soup for 10-12 minutes, ensuring the kale is tender, and flavors meld together.
Taste and adjust the seasoning with salt and pepper according to your preference.
Serve hot, garnished with fresh cilantro leaves.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4844 mg | 211% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 29.0 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2080 mg | 44% | |
*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.
