Description
A comforting and flavorful Thai Coconut Curry Soup that is perfect for a cozy night in. This soup is packed with vegetables, aromatic Thai red curry paste, creamy coconut milk, and fragrant herbs.
Ingredients
Units
Scale
Noodles:
- 1 pack vermicelli noodles (400–500 grams, rice vermicelli, or noodles of choice)
Veggies:
- 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)
Curry Base:
- 6 tablespoons Thai red curry paste
- 6 cloves garlic (minced)
- 1 tablespoon ginger (fresh grated)
Broth:
- 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 large pot. Cook bell peppers, onion, carrot, and celery until tender.
- Sauté Aromatics: Stir in red curry paste, ginger, and garlic until fragrant.
- Add Broth: Pour in the broth and simmer for 10-15 minutes.
- Cook Noodles: Boil vermicelli noodles separately for 1-2 minutes, then drain and rinse.
- Finish Soup: Stir in coconut milk, cilantro, and lime juice. Add noodles, season with salt and pepper.
- Serve: Enjoy this delicious soup hot!
Notes
- You can customize the vegetables in this soup based on your preferences.
- Adjust the spiciness by adding more or less red curry paste.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
