Spicy Thai Red Curry Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai red curry soup with tofu, mushrooms, and aromatics in a creamy coconut milk broth with red curry paste. Sweet, spicy, and deeply flavorful, it's ready in just 25 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 cups vegetable broth
- 1- inch ginger (peeled and cut into slices)
- 8 oz white mushrooms (sliced)
- 14 oz firm tofu (cut into bite-sized cubes)
- 14 oz lite coconut milk (canned)
- 3 tbsp Thai red curry paste
- 2 tsp brown sugar (optional)
- green onions (sliced)
- fresh cilantro (chopped)
- fresh basil (chopped)
- lime wedges
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 876mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 385mg
- Calcium
- 470mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 876MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.