Description
Thai Coconut Curry Soup is comfort in a bowl! A rich coconut curry based broth with red peppers, carrot, celery, and vermicelli noodles.
Ingredients
Scale
- 1 pack vermicelli noodles (400–500 grams, rice vermicelli)
- 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
- 6 tablespoons Thai red curry paste
- 6 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 4 cups vegetable broth
- 1 can coconut milk (13.5 oz)
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste
- Oil for cooking
Instructions
- Step 1: On medium heat add a small amount of oil to a large pot.
- Step 2: Add the bell peppers, onion, carrot and celery. Cook until just tender, about 3-4 minutes.
- Step 3: Stir in red curry paste, ginger and garlic until fragrant. Sauté about 1-2 minutes.
- Step 4: Add in the vegetable broth and stir until evenly combined. Bring to a boil. Reduce heat and simmer, about 10-15 minutes.
- Step 5: While the soup is simmering, bring another pot of water to a boil. Cook vermicelli noodles for 1-2 minutes until just cooked through. Drain noodles and rinse under cold water immediately.
- Step 6: Stir in the coconut milk to the soup and simmer until reduced and slightly thickened, about 10 minutes.
- Step 7: Remove from heat. Stir in the cilantro and lime juice. Add in the noodles.
- Step 8: Season with salt and pepper to taste.
Notes
For the best results, add the noodles just before serving to prevent them from becoming too soft. This recipe is naturally vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 655 kcal
- Sugar: 8 g
- Sodium: 1109 mg
- Fat: 23 g
- Saturated Fat: 19 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 104 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 5 mg
Keywords: 30 minute dinner, soup, thai coconut curry, vegan soup