• Tangible Wellness

Thai Red Curry Soup

Updated: Apr 12, 2021


This luscious Thai red curry soup has been a recent discovery in our home and has definitely made the “repeat list”. With its beautiful colour and balanced ingredients, it’s a meal in a bowl that’s flexible enough to forgive a forgotten ingredient or take on a different one. Use whatever veggies you have on hand to make it yours!


You’ll start to see a trend in the recipes I post here → I love options. I love a recipe that is easily changed to suit the cook’s needs as well as those of their family. Because of this, I know that this recipe is a very minimalistic and not-so-authentic form of Thai red curry soup, so let’s get that out of the way. Use this recipe as a guide to creating the flavour profile you’re looking for. A couple of things:

  • Use any and all vegetables you enjoy in this soup and play with the balance.

  • If you’re not used to foods with heat, maybe scale back the Thai red curry paste to 2 Tbsp to start

  • Most soups call for broth, not water. I intended to do the same, but realized I didn’t have any broth halfway through making this! The results with just water were, to my surprise, excellent. Making this a lower-sodium option and a happy accident.


Nutrition Facts: Calories 306kcal, Total Fat 19g, Saturated Fat 12.3g, Cholesterol 41mg, Sodium 835mg, Carbohydrate 18.3g, Fibre 2.7g, Sugars 3.7g, Protein 16g, Vitamin D 0mcg, Calcium 33mg, Iron 2mg, Potassium 494mg.



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