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Thai Coconut Curry Soup Recipe

Thai Coconut Curry Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 147 reviews
  • Author: Harper
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Simmering, Boiling
  • Cuisine: Thai
  • Diet: Vegetarian

Description

This Thai Coconut Curry Soup is a flavorful and aromatic dish that combines the creaminess of coconut milk with the bold flavors of Thai red curry paste. Packed with colorful vegetables and tender vermicelli noodles, this soup is a comforting and satisfying meal that is easy to make.


Ingredients

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:

6 tablespoons Thai red curry paste, 6 cloves garlic (minced), 1 tablespoon ginger (fresh grated), Salt and pepper to taste

Liquid:

4 cups vegetable broth (or chicken broth), 1 can coconut milk (13.5 oz)

Garnish:

1/4 cup cilantro (or parsley, chopped), 1 lime (juiced), Oil (for cooking)


Instructions

  1. Cook Vegetables: On medium heat add a small amount of oil to a large pot. Add the bell peppers, onion, carrot, and celery. Cook until just tender, about 3-4 minutes.
  2. Sauté Aromatics: Stir in red curry paste, ginger, and garlic until fragrant. Sauté about 1-2 minutes.
  3. Add Broth: Add the chicken broth and stir until evenly combined. Bring to a boil. Reduce heat and simmer, about 10-15 minutes.
  4. Cook Noodles: While the soup is simmering, bring another pot of water to a boil. Cook vermicelli noodles for 1-2 minutes until just cooked through. Drain noodles and rinse under cold water immediately.
  5. Combine and Simmer: Stir in the coconut milk to the soup and simmer until slightly thickened, about 10 minutes.
  6. Finish: Remove from heat. Stir in cilantro, lime juice, and cooked noodles. Season with salt and pepper. Serve hot.

Notes

  • You can customize the vegetables in this soup based on your preferences or what you have on hand.
  • Adjust the spice level by adding more or less Thai red curry paste.
  • Feel free to add protein such as tofu, chicken, or shrimp for a heartier version of this soup.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 6g
  • Sodium: 850mg
  • Fat: 15g
  • Saturated Fat: 12g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 0mg