Description
This Thai Coconut Curry Soup is a vibrant, flavorful dish combining fragrant red curry, creamy coconut milk, and fresh vegetables. With vermicelli noodles adding satisfying texture, this 30-minute soup offers a comforting yet light meal perfect for any day.
Ingredients
Scale
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 medium carrots, thinly sliced
- ¼ cup cilantro (or parsley), chopped
- 1 lime, juiced
Soup Base
- 6 tablespoons Thai red curry paste
- 6 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 4 cups vegetable broth (or chicken broth)
- 1 can coconut milk (13.5 oz)
- Salt and pepper, to taste
- Oil, for cooking
Noodles
- 1 pack vermicelli noodles (400–500 grams rice vermicelli or noodles of choice)
Instructions
- Cook Vegetables: On medium heat, heat oil in a pot. Add thinly sliced red and yellow bell peppers, red onion, celery, and carrots. Sauté until the vegetables are tender, about 5-7 minutes.
- Add Flavor: Stir in the Thai red curry paste, freshly grated ginger, and minced garlic. Cook for 1-2 minutes until fragrant, ensuring the spices release their aroma.
- Simmer: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10-15 minutes to deepen the flavors.
- Cook Noodles: In a separate pot, boil the vermicelli noodles according to package instructions until just tender. Drain and rinse under cold water to stop cooking and prevent sticking.
- Finish Soup: Stir the can of coconut milk into the simmering broth and vegetables. Continue simmering until the soup has slightly thickened, about 3-5 minutes. Then add chopped cilantro and lime juice for freshness.
- Season and Serve: Add the cooked vermicelli noodles into the soup. Season with salt and pepper to taste. Stir well and serve the soup hot for a comforting Thai-inspired meal.
Notes
- For a non-vegetarian version, use chicken broth instead of vegetable broth.
- Adjust the amount of red curry paste to control the spice level.
- Garnish with additional cilantro, lime wedges, or sliced chili for extra flavor.
- Use gluten-free noodles to make this recipe gluten-free.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
