Thai Coconut Curry Soup
A comforting and vibrant soup infused with coconut milk and aromatic spices, perfect for any meal.
Ingredients
Noodles
- 1 pack 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 medium carrots, thinly sliced
Aromatics and Spices
- 6 tablespoons Thai red curry paste
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Liquids
- 4 cups vegetable broth or chicken broth
- 1 can 13.5 oz coconut milk
Garnishes and Seasonings
- 1/4 cup cilantro or parsley, chopped
- 1 lime juiced
- Salt and pepper to taste
- Oil for cooking
Instructions
Preparation
- Wash and slice your vegetables: red and yellow bell peppers, red onion, celery, and carrots into thin slices.
Cooking
- In a large pot, heat a small amount of oil over medium heat, then sauté the sliced bell peppers, onion, carrots, and celery for 3-4 minutes.
- Stir in the Thai red curry paste, grated ginger, and minced garlic, cooking for an additional 1-2 minutes.
- Pour in the vegetable broth and bring to a boil before reducing the heat to let it simmer for about 10-15 minutes.
- Meanwhile, cook the rice vermicelli noodles in boiling water for 1-2 minutes until tender, then drain and rinse under cold water.
- Add the coconut milk to the soup and simmer for another 10 minutes.
- Mix in chopped cilantro or parsley and lime juice, adjusting seasonings with salt and pepper.
- Gently fold in the cooked noodles and serve hot, garnished with additional cilantro and lime wedges.
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Notes
For added flavor, consider roasting the vegetables before cooking. Adjust the spice level by adding fresh chili peppers or chili flakes. Use full-fat coconut milk for richer flavor.