Description
A comforting and aromatic Thai Coconut Curry Soup that is easy to prepare and bursting with flavors. This soup features a rich coconut milk base infused with Thai red curry paste and an array of fresh vegetables, served with vermicelli noodles for a satisfying meal.
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)
Flavorings:
- 6 tablespoons Thai red curry paste
- 6 cloves garlic (minced)
- 1 tablespoon ginger (fresh grated)
- Salt and pepper to taste
Broth and Seasonings:
- 4 cups vegetable broth (or chicken broth)
- 1 can coconut milk (13.5 oz)
- 1/4 cup cilantro (or parsley, chopped)
- 1 lime (juiced)
- Oil (for cooking)
Instructions
- Prepare Vegetables: Heat oil in a large pot. Cook bell peppers, onion, celery, and carrots until tender.
- Sauté Aromatics: Add red curry paste, garlic, and ginger. 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.
- Finish Soup: Stir in coconut milk, simmer until thickened. Add cilantro, lime juice, and cooked noodles.
- Season and Serve: Season with salt and pepper. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
