Description
This Thai Coconut Curry Soup is a flavorful and comforting dish filled with vermicelli noodles, colorful vegetables, aromatic Thai red curry paste, and creamy coconut milk.
Ingredients
Scale
Main Ingredients:
- 1 pack vermicelli noodles (400–500 grams, rice vermicelli, or noodles of choice)
- 1 large red bell pepper (thinly sliced)
- 1 large yellow bell pepper (thinly sliced)
- 1 medium red onion (thinly sliced)
- 2 stalks celery (thinly sliced)
- 2 carrots (medium, thinly sliced)
- 6 tablespoons Thai red curry paste (found in international aisle)
- 6 cloves garlic (minced)
- 1 tablespoon ginger (fresh grated)
- 4 cups vegetable broth (or chicken broth)
- 1 can coconut milk (13.5 oz)
Garnish:
- ¼ cup cilantro (or parsley, chopped)
- 1 lime (juiced)
- Salt and pepper to taste
- Oil (for cooking)
Instructions
- Prepare the Ingredients: Slice all the vegetables and set aside. Cook the vermicelli noodles according to package instructions and set aside.
- Saute Aromatics: In a large pot, heat oil over medium heat. Add garlic, ginger, and Thai red curry paste. Cook for 2-3 minutes until fragrant.
- Add Vegetables and Broth: Add in the sliced vegetables and stir well. Pour in the vegetable broth and coconut milk. Bring the soup to a simmer.
- Simmer and Serve: Let the soup simmer for 10-15 minutes until vegetables are tender. Season with salt and pepper. Serve the soup over cooked vermicelli noodles, garnish with cilantro, a squeeze of lime juice, and enjoy!
Notes
- You can customize this soup by adding protein like chicken, shrimp, or tofu.
- Adjust the spiciness by adding more or less Thai red curry paste.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 16 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Coconut curry soup, Thai recipe, vegetable soup, comfort food