Sugar-Free Red Curry Soup

Warm up your taste buds with this vibrant and nourishing Sugar-Free Red Curry Soup, a delightful twist on the classic Thai-inspired dish. Bursting with aromatic flavors from red curry paste, ginger, garlic, and kaffir lime leaves, this hearty soup features a medley of fresh vegetables like carrots, red bell peppers, and zucchini, all simmered in a rich coconut milk and vegetable broth base. Perfectly balanced with a splash of tangy lime juice and a hint of spice from red chili flakes, this sugar-free recipe is both wholesome and satisfying. Ready in just 45 minutes and brimming with fresh basil and cilantro, it’s an ideal choice for a comforting yet healthy meal. Serve it as a standalone dish or pair it with jasmine rice for a complete dining experience. Keywords: sugar-free red curry soup, healthy Thai soup, coconut milk curry, vegetarian curry soup recipe, quick curry soup.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat coconut oil in a large pot over medium heat.

Step 2

Add diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in minced garlic and grated ginger, cooking for another 1 minute until fragrant.

Step 4

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.

Step 5

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.

Step 6

Pour in the vegetable broth and bring the soup to a gentle boil.

Step 7

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.

Step 8

Remove kaffir lime leaves and discard.

Step 9

Season the soup with lime juice, salt, black pepper, and red chili flakes. Adjust seasoning to taste.

Step 10

Remove from heat and stir in chopped basil and cilantro.

Step 11

Serve hot, garnished with additional herbs if desired.

Nutrition Facts

Serving size	(2111.2g)

Amount per serving	% Daily Value*
Calories	1058.9

Total Fat 39.3g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 7608.1mg	0%
Total Carbohydrate 159.1g	0%
Dietary Fiber 23.9g	0%
Total Sugars 77.1g
Protein 26.5g	0%

Vitamin D 0IU	0%
Calcium 338.9mg	0%
Iron 8.4mg	0%
Potassium 3792.4mg	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: 32.3%

Protein: 9.7%

Carbs: 58.1%