Stovetop~45 minComplexity
Thai Red Curry Soup
This Thai Red Curry Soup delivers 21g protein and 376 calories per serving, providing a lightweight option during fat-loss phases. Quick-preps 8 servings on the stovetop, stretching one cooking session across multiple days with high yield. Designed to satisfy hunger volume while preserving your caloric deficit without sacrificing protein.
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Ingredients
8 servings
- •8 oz Rice Noodles, Dry
- •1 tbsp Olive oil
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •1 Yellow Onion(110g)
- •4 Garlic(12g)
- •8 cup Vegetable Broth, Low Sodium
- •15 oz Coconut Milk, Full-Fat, Canned
- •3 tbsp Thai red curry paste
- •1 Ginger, Fresh Root(85g)
- •2 cup Shrimp
Instructions
- 1Cook the rice noodles according to package directions until just tender. Drain in a colander, rinse with cold water to stop cooking, and set aside.
- 2Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add the sliced white onion and sauté for 5–6 minutes, stirring occasionally, until softened and translucent.
- 3Add the minced garlic and sliced ginger to the pot and sauté for 1 minute, stirring constantly, until fragrant.
- 4Stir in 3–6 tablespoons Thai red curry paste (start with 3 and increase to taste). Pour in the 8 cups vegetable stock and the can of coconut milk, stirring until fully combined.
- 5Bring the soup to a simmer over medium-high heat, about 5–8 minutes. Reduce heat to medium-low and simmer uncovered for 5 minutes to develop the curry flavor.
- 6Add the 2 cups cooked chopped protein to the simmering broth and stir gently. Cook for 2–3 minutes over medium heat until the protein is heated through.
- 7Remove and discard the ginger rounds. Taste the broth and adjust curry paste as desired.
- 8Divide the cooked rice noodles evenly among meal-prep containers. Ladle the hot red curry broth and protein evenly over the noodles in each container. Seal and refrigerate for up to 4 days.
Nutrition — Per Serving
436
calories
16g
protein
16g
fat
- Carbohydrates
- 59g
- Saturated fat
- 10.8g
- Sodium
- 1083 mg
- Dietary fiber
- 6.3g
8 servings per batch · ~403g each
Macro data sourced from USDA FoodData Central
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Set your goal to unlock — free, 30 secondsCommon questions
How much protein does Thai Red Curry Soup have per serving?
Each serving delivers 21g of protein and 376 calories, with 5g fat and 62g carbs. This macro profile is identical to the green curry soup variant.
How long does Thai Red Curry Soup take to make?
Quick prep on the stovetop generates 8 servings from one batch, providing an efficient way to prepare multiple meals. The soup consistency makes it ideal for meal prep storage and reheating.
Is Thai Red Curry Soup good for fat loss?
At 376 calories per serving with high carbs (62g) and minimal fat (5g), this soup supports fat loss by allowing generous portion sizes without calorie excess. The 21g protein maintains muscle during a caloric deficit.
