Thai Red Curry Soup 🍲

Name: Thai Red Curry Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 cups water; 4 cups shredded pork (pre-cooked); 2 cups full-fat coconut milk; 2 cups green beans (cut in half); 1 red bell pepper (sliced); 1 yellow bell pepper (sliced); ¼ cup red curry paste; 1 tablespoon fish sauce; Fresh cilantro and green onion (sliced (optional garnish)); Salt & pepper to taste

Published May 2, 2023 by
Scott Groth
| Post updated: December 6, 2024 |
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Celebrate Thailand's bold and fiery flavors with this hearty, all-season Thai Red Curry Soup. It is a harmonious blend of spicy, sweet, creamy, and fragrant flavors. The Asian soup is family-friendly and ready to eat in 20 minutes. We love it so much at my house that we often eat it as a standalone meal to savor its divine flavors. The vegetables and shredded pork in the soup keep us sated. Stick with me to learn how to build Thai curry flavors!

This recipe is: Low Carb, Keto, Gluten Free and Paleo

7 Reasons to Love This Recipe

This red Thai curry soup recipe is my favorite because I love spice and everything nice. Other reasons why I have made it countless times are:

It's a great way to use leftover pulled or shredded pork.
Easily customizable with your favorite protein.
You can adjust the spice level to your liking.
It’s low-carb, but the flavor is so good that nobody would think to ask.
Simple ingredients make this recipe super-fun to cook.
This soup is perfect for fall, winter, or spring.
It’s a complete meal in a bowl! No need for anything else.

Is Thai Red Curry Soup Low-Carb?

Yes, Thai red curry soup made with non-starchy veggies and other low-carb ingredients fits the low-carb lifestyle. This recipe has 4 g net carbs per serving, making it perfect for the low-carb diet. If you're watching your carb intake, you're in luck with this soup. The primary ingredients, like water, coconut milk, and fish sauce, are generally low in carbohydrates. Coconut milk, in particular, offers healthy fats and is often a staple in low-carb diets.

While veggies like green beans and bell peppers add some carbs, they're packed with nutrients and fiber, which are a good trade-off. The shredded pork provides a protein punch without adding carbs. In a nutshell, red curry Thai soup is a pretty solid choice if you're looking to stay low-carb without sacrificing savory flavor.

Thai Red Curry Soup Ingredient List

My simple Thai red curry soup requires minimal ingredients that are easy to find and work with:

4 cups water
4 cups shredded pork (pre-cooked)
2 cups full-fat coconut milk
2 cups green beans, cut in half
1 red bell pepper, sliced
1 yellow bell pepper, sliced
¼ cup red curry paste
1 tablespoon fish sauce
Fresh cilantro and green onion, sliced (optional garnish)
Salt & pepper to taste

Ingredients Substitutions

Fantastic alternatives to some of the ingredients listed above are:

Water: Use chicken broth, vegetable broth, or beef stock.
Coconut milk: use 1½ cups water and ½ cups coconut cream. We want that coconut flavor.
Fish sauce: Replace with tamari, gluten-free soy sauce, or coconut aminos.
Red curry paste: Swap for green or yellow curry paste. (Remember to check for hidden sugars.)
Green beans: Snap peas or broccoli florets are great swaps.
Red bell pepper: Yellow or orange bell pepper will do. Mini peppers will also give you a sweet flavor.
Yellow bell pepper: Use a red bell pepper or orange bell pepper.
Shredded pork: Make red chicken curry soup with shredded chicken or leftover rotisserie chicken.

Additional Ingredients

Use any of these optional ingredients to heighten this keto curry soup's flavors:

Fresh herbs: Add fresh basil or Thai basil for extra flavor. I’ve also added chopped parsley for color contrast.
Spices: I love this soup spicy. Pepper flakes go a long way in this soup. Add the chili flakes with garlic powder or onion powder for a little more depth of flavor.
Citrus: A squeeze of lemon or fresh lime juice adds brightness and freshness to the soup.
Noodles: Give the recipe a little twist with low-carb shirataki noodles or spiralized zucchini noodles. The result is a very satisfying coconut noodle soup.
Cauliflower rice: The soup tastes fantastic with cauliflower rice.
Sauces: I love adding even more heat with sriracha sauce or a touch of harissa.
Sour cream: I also like to add a dollop of sour cream to the hot sauce. It adds body to the soup and a cooling, creamy effect.
Avocado: Sliced avocado looks fantastic in this soup and adds more fat (if you need this for your macros). It tastes fantastic, too. Sometimes, I find a slightly underripe avocado, dice it, and add it directly to the soup. The heat softens the avocado slightly, but it adds so much flavor.

Note: The ingredients are not part of the recipe and, thus, not accounted for in the nutritional information below.

Cooking Tools

To make the delicious Thai red curry soup with coconut milk, you need the following tools:

How to Cook Thai Red Curry Soup: Complete Cooking Guide

Cooking Method

Simmering

Preparation Steps

Gather the tools and ingredients.
Wash and cut the green beans into halves.
Wash and slice the bell peppers.

Cooking Instructions

Add the water, coconut milk, fish sauce, and red curry paste to a pot large enough for everything. Heat over high heat and stir to combine the ingredients.
When the soup has come to a boil, add in the green beans. Cook for 3 minutes before adding in the red and yellow peppers. Cook for another 3 minutes.
Add your choice of shredded meat (ensuring it is precooked!). You can use pulled pork, shredded chicken, or leftover slow-cooked pulled beef.
When the soup has come back to a boil, reduce the heat to a simmer and cook for 10 minutes. Turn off the heat and stir in the lime juice.
Taste and adjust the flavors. If it doesn’t feel well-rounded, add a bit more lime juice. If there isn’t enough salt, add some fish sauce in small increments, mixing in between and tasting after each addition. A little fish sauce tends to go a long way!
Ladle the soup into bowls and serve with some torn cilantro or sliced green onions on top. For an extra special treat, add a dollop of sour cream.

Note: Replace animal protein with cubed tofu, shredded kale, Napa cabbage, or regular cabbage for a vegetarian option.

💡 My Pro Tip

This recipe comes together quickly because it uses leftover proteins. Use leftover pulled pork, shredded chicken, or pulled beef.

If you do NOT have any leftovers, use these tricks to make the soup flavorful:

For Thai red curry chicken soup, slice two to three raw chicken breasts into thin strips.
When the soup has come to a boil (before adding any vegetables), add the chicken breast strips. Bring the soup to a boil and cook for 5 minutes before adding the vegetables.

-OR-

When the soup has come to a boil (again, before adding in any of the veggies), add a pound of peeled and deveined raw shrimp for a wonderful Thai red curry with shrimp option!

⏲️ Time-Saving Tips

Make a double batch of the delicious Thai red curry soup and freeze individual portions for quick and convenient meals on lazy weeknights.

What to Serve with Thai Red Curry Soup?

Here are some keto and low-carb-friendly foods to serve alongside your Thai soup:

Cauliflower Rice: It is a great low-carb option, absorbs some of the heat from the chili peppers form this filling soup, and fills the stomach at the same time.
Zucchini Noodles: Zoodles go great with Thai red curry to make a flavorful Asian Soup noodle and balances the amazing flavors.
Stir-Fried Veggies: Sometimes, I feel like I'm not eating enough vegetables. Fry bok choy, broccoli, mung beans, or snow peas (the flat ones because they are much less starchy) and serve as a side dish to the flavorful soup meal.
Roasted Asparagus: It's a complete flavor package to pair roasted asparagus with the delicious aromatic flavors of the Thai curry. Serve the two for a quick weeknight family dinner.

Storage and Reheating Instructions

Storage:

Spicy Thai curry soup stores well and retains its fabulous flavor. After cooling, leftover soup can be stored in an airtight container in the refrigerator for up to a week.

Freezing:

Transfer the soup to a freezer-proof container for up to 3 months. Defrost in the refrigerator overnight, and heat as instructed above.

Reheating:

Add the soup to a pot on the stove over medium heat. Heat until warmed. In the microwave, heat on medium until heated through.

Recipe Conclusion

This Thai Red Curry Soup is hands-down the best Asian-inspired soup I have ever had. Its bold flavors are unparalleled. The best thing about the recipe is that you can customize it to suit your tastes. You can recreate it with your favorite animal protein, a dash of fish sauce, red curry paste, and your favorite veggies — or even use green curry paste if you like it better.

The soup is ready to devour in 20 minutes and is a delicious, complete meal in a bowl. Serve it for dinner on a cold winter night or on days you are feeling frail. It's one of my favorite soup recipes.

Give it a try and see if you agree! Please comment below with your thoughts on the recipe — and don't forget to take pictures and share them with me on Facebook and Instagram!

More Flavorful Soup Recipes:

Check out my other top-rated soup recipes:

FAQs

Can I make Thai red curry soup without coconut milk?

Yes, you can skip the coconut milk, but the soup will have a lighter base than the creamy coconut milk version.

Is it better to simmer curry longer?

The optimal simmering time for most Thai curries is 20-30 minutes. The time is sufficient to develop delicious flavors and ensure all the ingredients are cooked through. You can adjust the cooking time to achieve your desired texture and flavor profile.

Is red Thai curry meant to be watery?

No, red Thai curry is known for its rich, creamy texture and consistency. The creamy consistency comes from the coconut cream, which is a key ingredient for the soup.

Thai Red Curry Soup

Satisfy your Thai food cravings while staying keto and low-carb with this sensationally spicy Thai Red Curry Recipe that can be modified in so many different ways… it’s just incredible. This recipe is gluten-free, low-carb, keto and vegetarian (see the notes for how to make this red curry vegetarian). It's the perfect dish for anyone new to the keto way of eating who is looking for a delicious, low-carb meal.

5 from 1 vote

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Course: Soups & Stews

Cuisine: Asian

Keyword: red curry, red curry soup, Thai red curry, Thai red curry recipe, Thai red curry soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 237kcal

Author: Scott G

Ingredients

4 cups water
4 cups shredded pork pre-cooked
2 cups full-fat coconut milk
2 cups green beans cut in half
1 red bell pepper sliced
1 yellow bell pepper sliced
¼ cup red curry paste
1 tablespoon fish sauce
Fresh cilantro and green onion sliced (optional garnish)
Salt & pepper to taste

Instructions

Preparation Steps

Gather the tools and ingredients.
Wash and cut the green beans into halves.
Wash and slice the bell peppers.

Cooking Instructions

Add the water, coconut milk, fish sauce, and red curry paste to a pot large enough for everything. Heat over high heat and stir to combine the ingredients.
When the soup has come to a boil, add in the green beans. Cook for 3 minutes before adding in the red and yellow peppers. Cook for another 3 minutes.
Add your choice of shredded meat (ensuring it is precooked!). You can use pulled pork, shredded chicken, or leftover slow-cooked pulled beef.
When the soup has come back to a boil, reduce the heat to a simmer and cook for 10 minutes. Turn off the heat and stir in the lime juice.
Taste and adjust the flavors. If it doesn’t feel well-rounded, add a bit more lime juice. If there isn’t enough salt, add some fish sauce in small increments, mixing in between and tasting after each addition. A little fish sauce tends to go a long way!
Ladle the soup into bowls and serve with some torn cilantro or sliced green onions on top. For an extra special treat, add a dollop of sour cream.

Video

Notes

This recipe comes together quickly because it uses leftover proteins. If you have made pulled pork, shredded chicken or pulled beef and have enough leftovers, this is a great soup to use.

If you do NOT have any leftovers, you can make this soup taste great by doing the following:

1. Slice two to three raw chicken breasts into thin strips.

2. When the soup has come to a boil (before adding any of the vegetables), add the chicken breast strips. Bring the soup back to a boil and cook for 5 minutes before adding the vegetables.

-OR-

1. When the soup has come to a boil (again, before adding in any of the veggies), add a pound of peeled and deveined raw shrimp for a wonderful Thai Red Curry with shrimp option!

THAI RED CURRY VEGETARIAN Option:

If you would like to make this recipe vegetarian, you can add the following vegetables:

1. Kale. Wash, remove the stems and slice them into ribbons. Add in with the bell peppers.

2. Carrots. Peel and slice into thin coins. Add in with the green beans. (Please use carrots sparingly as they are not low-carb friendly!)

3. Mung Beans. Add a handful to each bowl and cover with the finished Thai red curry soup.

Low Carb and Keto Notes:

Here are some things to keep in mind about Thai Red Curry Recipe:

1. Use low-carb veggies: You can substitute broccoli, cauliflower or zucchini if you don't like any of the ingredients above.

2. By using coconut milk, we are adding creaminess and richness to the soup without adding in many carbs.

3. When buying your curry paste, BE SURE TO READ THE INGREDIENTS! Many curry pastes hide sugar in there... and that's not what we want.

4. If you want to serve the curry over something, hold off on the rice. Instead, use Cauliflower Rice which is a great low-carb alternative and pairs perfectly with Thai red curry. It's easy to make AND adds an extra serving of veggies to the meal.

5. Looking to add some more fat into the soup? Although already high in fat due to the coconut milk, you could easily add a garnish of diced avocado. The avocado would not only add more fat but provide a cooling sensation that is delightful against the spice of the curry.