Low Sodium Red Curry Soup
Experience the bold, comforting flavors of this Low Sodium Red Curry Soup, a lighter twist on the classic Thai-inspired dish. This vibrant soup brings together a medley of fresh, nutrient-packed vegetables like zucchini, carrots, mushrooms, and red bell peppers simmered in a luscious blend of creamy coconut milk and low sodium vegetable broth. Enhanced with garlic, grated ginger, and low sodium red curry paste, each spoonful delivers a perfect balance of aromatic spices and rich textures without compromising on heart-healthy simplicity. Finished with a bright splash of lime juice, fresh cilantro, and green onions, this soup is as visually appealing as it is delicious. Ideal for weeknights, this quick-to-make recipe is ready in just 45 minutes and serves up delicious, low sodium goodness for four. Perfect for anyone looking for flavorful, health-conscious comfort food that doesn’t sacrifice taste!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Red curry paste (low sodium)
- 14 ounces Unsweetened coconut milk
- 4 cups Low sodium vegetable broth
- 1 large Carrot, thinly sliced
- 1 medium Red bell pepper, sliced
- 8 ounces Mushrooms, sliced
- 1 medium Zucchini, sliced
- 1 medium Lime, juiced
- 2 tablespoons Fresh cilantro, chopped
- 2 pieces Green onions, sliced
- 1 teaspoon Fish sauce, optional
Instructions
Heat the olive oil in a large pot over medium heat.
Add the minced garlic and grated ginger, sautéing until fragrant, about 2 minutes.
Stir in the red curry paste and cook for another 2 minutes, allowing the flavors to meld.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
Add the sliced carrot, red bell pepper, mushrooms, and zucchini to the pot.
Simmer gently for 15-20 minutes, until the vegetables are tender.
Stir in the lime juice and optionally, the fish sauce to taste.
Remove the pot from the heat and ladle the soup into bowls.
Garnish each serving with chopped cilantro and sliced green onions.
Serve the soup hot and enjoy the comforting flavors of the low sodium red curry soup.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1677 mg | 73% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 29.5 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 941 mg | 72% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3012 mg | 64% | |
*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.
