Thai Coconut Curry Soup
A vibrant and comforting bowl of Thai Coconut Curry Soup, combining creamy coconut milk with spicy red curry and nutritious vegetables, perfect for any occasion.
Ingredients
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 Celery stalks, thinly sliced
- 2 medium Carrots, thinly sliced
Aromatics
- 6 cloves Garlic, minced
- 1 tablespoon Ginger, freshly grated
- 6 tablespoons Thai red curry paste Available in the international aisle
Liquids
- 4 cups Vegetable broth or chicken broth
- 1 can Coconut milk (13.5 oz)
Finishing Touches
- 1/4 cup Cilantro or parsley, chopped
- 1 large Lime, juiced
- Salt and pepper, to taste
- Oil, for cooking
Instructions
Preparation
- Start by washing and slicing your vegetables: thinly slice the red and yellow bell peppers, red onion, celery, and carrots.
Sautéing the Vegetables
- In a large pot, add a small amount of oil over medium heat. Once the oil is hot, toss in the sliced bell peppers, onion, carrots, and celery. Sauté for about 3-4 minutes until the veggies are just tender.
Incorporating Aromatics
- Stir in the Thai red curry paste, grated ginger, and minced garlic. Cook for an additional 1-2 minutes or until fragrant.
Adding Broth
- Pour in the vegetable broth, stirring to combine all the ingredients. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes.
Cooking the Noodles
- In a separate pot, bring water to a boil and add the vermicelli noodles. Cook for 1-2 minutes until tender, then drain and rinse under cold water.
Finishing the Soup
- Stir in the coconut milk into the soup, allowing it to simmer for another 10 minutes.
Adding Fresh Ingredients
- Remove from heat and mix in the chopped cilantro (or parsley) and freshly squeezed lime juice.
Combining Noodles and Seasoning
- Fold the cooked noodles into the soup. Season with salt and pepper to taste.
Serving
- Serve immediately in bowls, garnished with additional cilantro if desired.
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Notes
You can freeze the soup without noodles for up to 2-3 months. Add freshly cooked noodles when reheating.