Sugar-Free Red Curry Soup
Indulge in the rich, aromatic flavors of Sugar-Free Red Curry Soup, a vibrant and guilt-free dish that’s perfect for healthy meal enthusiasts. This delicious recipe marries the bold spices of Thai red curry with nourishing vegetables like carrots, zucchini, and bell peppers, simmered in a creamy blend of coconut milk and vegetable broth. Infused with kaffir lime leaves and a touch of fresh basil and cilantro, each spoonful is a burst of fragrant, tangy goodness without added sugars. Ready in just 45 minutes, this quick and easy soup is perfect for warming up on chilly evenings, or impressing your guests with a flavorful, healthy twist. Whether you’re craving comfort food or exploring sugar-free recipes, this hearty red curry soup delivers bold taste and wholesome satisfaction every time!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 3 tablespoons red curry paste
- 2 medium, sliced carrots
- 1 large, sliced red bell pepper
- 1 medium, sliced zucchini
- 4 cups vegetable broth
- 1 14 oz can, full-fat coconut milk
- 1 tablespoon fish sauce
- 3 whole kaffir lime leaves
- 1 tablespoon lime juice
- 0.25 cup, chopped fresh basil
- 0.25 cup, chopped fresh cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon red chili flakes
Instructions
Heat coconut oil in a large pot over medium heat.
Add diced onion and sauté for 3-4 minutes until translucent.
Stir in minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add red curry paste to the pot and stir to coat the onion mixture. Cook for 2 minutes until the paste is well blended with the ingredients.
Add sliced carrots, red bell pepper, and zucchini to the pot. Stir to combine and cook for 5 minutes, allowing the vegetables to soften slightly.
Pour in the vegetable broth and bring the soup to a gentle boil.
Reduce the heat to a simmer and stir in the coconut milk, fish sauce, and kaffir lime leaves. Simmer for 10 minutes to allow flavors to meld.
Remove kaffir lime leaves and discard.
Season the soup with lime juice, salt, black pepper, and red chili flakes. Adjust seasoning to taste.
Remove from heat and stir in chopped basil and cilantro.
Serve hot, garnished with additional herbs if desired.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7608 mg | 331% | |
| Total Carbohydrate | 159.1 g | 58% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 77.1 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3792 mg | 81% | |
*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.
