Thai Coconut Curry Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Thai coconut curry soup enriched with tofu and chickpeas, featuring layers of spice from curry paste and turmeric. Fresh herbs and a lime finish brighten the rich coconut broth. Served over rice noodles, it's a satisfying vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large onion, thinly sliced
- 2 green peppers, thinly sliced
- 2 jalapeño peppers, diced (leave some out for garnish)
- 1 tablespoon fresh ginger, diced
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 1/2 teaspoons turmeric
- 1/4 teaspoon salt
- 15 oz light coconut milk
- 1/2 teaspoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (can sub white vinegar)
- 2 tablespoons peanut butter
- 15 oz chickpeas, drained
- 8 cups low sodium chicken stock
- 1 bunch fresh cilantro, chopped (leave some out for garnish)
- 1 bunch fresh basil, chopped (leave some out for garnish)
- 40 oz (2 packs) firm tofu, cut into 1/2 inch cubes
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil (can sub olive oil)
- 4 oz rice noodles, cooked al dente
- few leaves fresh basil
- few slices jalapeño
- pomegranate seeds
- lime wedges (I quickly put mine on the grill)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 787mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 880mg
- Calcium
- 1370mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 787MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.