Low Fat Red Curry Soup

Experience a comforting bowl of Low Fat Red Curry Soup, a vibrant and nutritious twist on traditional Thai flavors! This hearty yet guilt-free recipe combines the bold kick of Thai red curry paste with the creaminess of light coconut milk, resulting in a fragrant and flavorful broth that's perfect for a cozy meal. Packed with wholesome vegetables like kale, carrots, and red bell peppers, this soup is not only delicious but also loaded with vitamins and nutrients. Fresh ginger, garlic, and lime juice add zesty brightness, while a touch of fish sauce and brown sugar creates a perfect balance of savory and sweet. Ready in just 40 minutes, this low-fat soup is an excellent choice for busy weeknights or light meal prep. Serve it hot, garnished with fresh cilantro for a beautiful herbal finish, and enjoy a satisfying dish that’s both healthy and irresistibly delicious.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 0.5 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 large red bell pepper, sliced
• 2 medium carrots, sliced thinly
• 2 tablespoons Thai red curry paste
• 4 cups low-sodium chicken broth
• 1 can (14 oz) light coconut milk
• 2 cups chopped kale
• 1 tablespoon fresh lime juice
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 0.25 cup fresh cilantro leaves, chopped
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the vegetable oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for about 5 minutes until soft and translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the sliced red bell pepper and carrots, and sauté for 3-4 minutes until they begin to soften.

Step 5

Mix in the red curry paste and cook for 1 minute, stirring well to coat the vegetables.

Step 6

Pour in the low-sodium chicken broth and bring the mixture to a simmer.

Step 7

Reduce the heat to low and stir in the light coconut milk and chopped kale.

Step 8

Add the fresh lime juice, fish sauce, and brown sugar. Stir well to combine.

Step 9

Simmer the soup for 10-12 minutes, ensuring the kale is tender, and flavors meld together.

Step 10

Taste and adjust the seasoning with salt and pepper according to your preference.

Step 11

Serve hot, garnished with fresh cilantro leaves.

Nutrition Facts

Serving size	(1987.3g)

Amount per serving	% Daily Value*
Calories	589.2

Total Fat 31.1g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 4844.4mg	0%
Total Carbohydrate 69.8g	0%
Dietary Fiber 13.8g	0%
Total Sugars 29.0g
Protein 23.9g	0%

Vitamin D 0IU	0%
Calcium 395.3mg	0%
Iron 13.8mg	0%
Potassium 2080.1mg	0%

*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.

Source of Calories

Fat: 42.8%

Protein: 14.6%

Carbs: 42.6%