Nut-Free Red Curry Soup
Warm, comforting, and bursting with bold flavors, this Nut-Free Red Curry Soup is your go-to recipe for a cozy night in. Made with a velvety coconut milk base, vibrant Thai red curry paste, and a medley of fresh vegetables like red bell peppers and carrots, this soup delivers a harmonious balance of aromatic spices and creamy richness without any nuts. Packed with simple, wholesome ingredients, like garlic, ginger, soy sauce, and a touch of brown sugar for sweetness, it’s easy to prepare in just 45 minutes. Perfect for anyone with nut allergies or anyone looking for a lighter take on traditional Thai curry, this recipe is naturally dairy-free and can be served as is or over fluffy jasmine rice for a heartier meal. Garnished with fresh cilantro and a squeeze of lime, this is one bowl of soup you’ll crave again and again.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 large Red bell pepper, thinly sliced
- 2 medium Carrots, peeled and sliced
- 3 tablespoons Thai red curry paste
- 4 cups Vegetable broth
- 1 14-ounce can Canned coconut milk
- 1 tablespoon Soy sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cup Fresh cilantro, chopped
- 2 cups Cooked jasmine rice (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until it becomes translucent, about 4-5 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the sliced red bell pepper and carrots, stirring occasionally for about 5 minutes, until they start to soften.
Mix in the Thai red curry paste, cooking for 1-2 minutes to release its flavors.
Pour in the vegetable broth and bring to a simmer.
Stir in the coconut milk, soy sauce, and brown sugar, mixing well.
Let the soup cook for about 15 minutes, allowing the flavors to meld together.
Add the lime juice, salt, and black pepper to taste.
Serve the soup hot, garnished with chopped fresh cilantro. For a heartier meal, serve over or with a side of cooked jasmine rice if desired.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5283 mg | 230% | |
| Total Carbohydrate | 299.7 g | 109% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 57.6 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4277 mg | 91% | |
*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.
