This Thai Red Curry Coconut Soup is a super easy flavor-packed meal that’s sure to become a weeknight dinner staple in your house!
- 4 servings rice noodles (brown or white)
- 1 Tablespoon coconut oil or olive oil
- 1 large sweet bell pepper, sliced into thin strips
- 1 large carrot, sliced into thin strips (julienne peeler)
- 8 ounces shiitake mushrooms
- 1/4 teaspoon salt
- 1 Tablespoon grated fresh ginger (~1 inch of ginger, grated)
- 1–2 Tablespoons red Thai curry paste
- 1 can coconut milk (about 1.5 cups)
- 1 can chickpeas (about 1.5 cups cooked)
- optional garnish: lime wedges and cilantro
- Follow package instructions for rice noodles. (Usually this means place rice noodles in shallow dish and cover with hot or boiling water. Soak for 5 minutes, then drain immediately and rinse with cold water. Set aside.)
- Sauté vegetables in coconut oil with salt for about 5 minutes, or until slightly soft. Add ginger, Thai curry paste, coconut milk, and drained chickpeas. Stir well.
- Bring to a boil and reduce to a simmer. Simmer for about 15 minutes.
- When ready to serve, divide the rice noodles among 4 bowls and top with the soup. Serve with lime wedges and cilantro, if you’ve got it!
If making this ahead, store the soup and the rice noodles separately to avoid getting super mushy noodles.
See more uses for Thai Red Curry Paste here:
- Category: dinner
- Method: one pot
- Cuisine: Thai