Description
This Thai Coconut Curry Soup is a comforting and flavorful dish that combines the richness of coconut milk with the bold flavors of Thai red curry paste. Loaded with colorful vegetables and tender vermicelli noodles, this soup is a satisfying meal on its own.
Ingredients
Units
Scale
Vermicelli Noodles:
- 1 pack vermicelli noodles (400–500 grams, rice vermicelli, or noodles of choice)
Vegetables:
- 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)
Seasonings and Broth:
- 6 tablespoons Thai red curry paste
- 6 cloves garlic (minced)
- 1 tablespoon ginger (fresh grated)
- 4 cups vegetable broth (or chicken broth)
- 1 can coconut milk (13.5 oz)
- 1/4 cup cilantro (or parsley, chopped)
- 1 lime (juiced)
- Salt and pepper to taste
- Oil (for cooking)
Instructions
- Prepare Vegetables: Heat oil in a pot, add bell peppers, onion, celery, and carrots. Cook until tender.
- Sauté Aromatics: Stir in red curry paste, ginger, and garlic. Sauté until fragrant.
- Add Broth: Pour in broth, bring to a boil, then simmer for 10-15 minutes.
- Cook Noodles: Boil vermicelli noodles separately, then drain and rinse under cold water.
- Finish Soup: Add coconut milk to the soup, simmer until thickened. Stir in cilantro, lime juice, and noodles. Season with salt and pepper.
- Serve: Enjoy the soup hot.
Notes
- You can customize the vegetables in this soup based on your preferences.
- Adjust the spiciness by adding more or less Thai red curry paste.
- For a protein boost, add tofu, chicken, or shrimp to the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
