Thai Coconut Curry Soup
Thai Coconut Curry Soup is a comforting and aromatic dish that brings the vibrant flavors of Thai cuisine right to your home. This rich coconut curry broth is infused with fragrant red curry paste, garlic, ginger, and coconut milk, creating a silky texture that blends perfectly with fresh vegetables and rice vermicelli noodles. It’s an easy-to-make, vegan, and gluten-free soup that’s perfect for cozy evenings or when you're looking to impress guests with a flavorful, homemade meal. A refreshing burst of lime juice and cilantro completes the dish, making it a must-try for soup lovers.
1 pack vermicelli noodles (400-500g)
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 tbsp Thai red curry paste
6 cloves garlic, minced
1 tbsp ginger, freshly grated
4 cups vegetable broth
1 can (13.5 oz) coconut milk
¼ cup cilantro (or parsley), chopped
1 lime, juiced
Salt and pepper, to taste
Oil (for cooking)
Directions:
1. Heat oil in a large pot over medium heat. Add bell peppers, onion, carrot, and celery. Cook until tender (about 3-4 minutes).
2. Stir in curry paste, ginger, and garlic, and sauté for 1-2 minutes until fragrant.
3. Add broth, bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Cook noodles in boiling water for 1-2 minutes, drain and rinse under cold water.
5. Stir in coconut milk and simmer for an additional 10 minutes.
6. Remove from heat, stir in cilantro, lime juice, and noodles. Season with salt and pepper.
7. Serve and enjoy!
Prep Time: 30 minutes
Kcal: 655