Description
This comforting Thai Coconut Curry Soup is a flavorful and aromatic dish that is perfect for chilly days. Packed with vegetables, noodles, and a creamy coconut broth, this soup is sure to warm you up from the inside out.
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
- Cook Vegetables: On medium heat, add oil to a pot and cook bell peppers, onion, celery, and carrots until tender.
- Add Flavor: Stir in red curry paste, ginger, and garlic until fragrant.
- Simmer: Add 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: Stir in coconut milk, simmer until thickened, then add cilantro, lime juice, and noodles.
- Season and Serve: Season with salt and pepper, then serve hot.
Notes
- You can add protein like chicken, shrimp, or tofu to make this soup heartier.
- Adjust the spice level by adding more or less curry paste.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
