Gluten-Free Red Curry Soup

Warm up with a comforting bowl of Gluten-Free Red Curry Soup, a vibrant and nutrient-packed dish that’s both easy to make and rich in flavor. This creamy soup combines the bold spice of red curry paste, the velvety richness of coconut milk, and a medley of fresh vegetables like zucchini, carrots, and red bell pepper, creating a harmonious balance of textures and tastes. Bursting with fresh ginger, garlic, and a splash of lime juice, each spoonful delivers a zesty, aromatic kick. Perfect for busy weeknights, this quick recipe is ready in just 35 minutes and naturally gluten-free, thanks to the use of gluten-free soy sauce. Serve this colorful soup piping hot, garnished with fresh cilantro, for a cozy, healthy meal that will satisfy your cravings for bold Thai-inspired flavors.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 3 Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Red curry paste (ensure gluten-free)
• 4 cups Vegetable broth
• 1 can Canned coconut milk (full-fat)
• 2 Carrots, sliced
• 1 Red bell pepper, chopped
• 1 Zucchini, chopped
• 2 cups Baby spinach leaves
• 2 tablespoons Lime juice
• 2 tablespoons Gluten-free soy sauce
• 0.5 cup Fresh cilantro, chopped
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

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

Step 2

Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant.

Step 3

Stir in the red curry paste and continue to cook for another 1-2 minutes.

Step 4

Pour in the vegetable broth and bring to a simmer.

Step 5

Add the canned coconut milk and stir well to combine.

Step 6

Add the sliced carrots, chopped red bell pepper, and chopped zucchini to the pot.

Step 7

Let the soup simmer over medium heat for about 10-15 minutes or until the vegetables are tender.

Step 8

Stir in the baby spinach leaves and let them wilt for about 2 minutes.

Step 9

Add the lime juice and gluten-free soy sauce. Stir to combine.

Step 10

Season the soup with salt and black pepper to taste.

Step 11

Remove from heat and stir in the chopped cilantro.

Step 12

Serve hot, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	2068.5 grams (2068.5g)

Amount per serving	% Daily Value*
Calories	1760

Total Fat 133.70g	171%
Saturated Fat 87.20g	436%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 7857mg	342%
Total Carbohydrate 134.10g	49%
Dietary Fiber 34.20g	122%
Total Sugars 45.60g
Protein 37.00g	74%

Vitamin D 0IU	0%
Calcium 421mg	32%
Iron 25mg	136%
Potassium 4573mg	97%

*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: 63.7%

Protein: 7.8%

Carbs: 28.4%