Thai Coconut Curry Soup

This Thai Coconut Curry Soup is a warm, comforting dish that combines aromatic coconut curry broth, fresh vegetables, and rice noodles, creating a deliciously flavorful and satisfying meal. With the richness of coconut milk, a hint of spice from red curry paste, and the freshness of lime and cilantro, it’s perfect for a cozy night in or impressing guests at a dinner gathering.

Why You’ll Love This Recipe

This soup is packed with flavor, easy to make, and fully customizable. The creamy coconut broth is the perfect balance of savory and spicy, while the rice noodles soak up all the goodness. It’s a great vegetarian and vegan-friendly option, and you can add your favorite vegetables to make it just the way you like.

Ingredients

• 1 tablespoon oil
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 carrot, sliced
• 1 celery stalk, chopped
• 1 onion, chopped
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, minced
• 2 tablespoons Thai red curry paste
• 4 cups vegetable or chicken broth
• 1 (14 oz) can coconut milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 oz rice vermicelli noodles (or any thin noodles)
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat oil in a large pot over medium heat. Add bell peppers, carrots, celery, and onion, and cook for about 3-4 minutes until tender.
2. Stir in garlic, ginger, and red curry paste, cooking for another 1-2 minutes until fragrant.
3. Add vegetable or chicken broth and bring to a boil. Reduce heat and simmer for 10-15 minutes to allow the flavors to meld.
4. Cook the rice vermicelli noodles in a separate pot, then drain and rinse under cold water to stop the cooking process.
5. Stir in coconut milk, salt, and pepper. Let the soup simmer for an additional 10 minutes until slightly thickened.
6. Remove from heat and stir in cilantro and lime juice. Add the cooked noodles to the soup just before serving.

Servings and Timing

This recipe serves 4 people.

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Add mushrooms, bok choy, or broccoli for extra vegetables.
• Swap the rice noodles for jasmine rice if preferred.
• For a spicier kick, increase the amount of red curry paste or add sliced chili peppers.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat on the stove or microwave in 30-second intervals until heated through.

FAQs

Can I make this soup without coconut milk?

You can use almond milk, soy milk, or cream as alternatives, though the flavor will change.

Can I use other vegetables in this soup?

Yes, you can add any vegetables you like, such as mushrooms, spinach, or zucchini.

How can I make the soup spicier?

Add more red curry paste or chili flakes for extra heat.

Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Just omit the noodles before freezing, and add them fresh when you reheat the soup.

Can I use a different kind of noodles?

Yes, you can substitute rice noodles with any thin pasta such as capellini or spaghetti.

Conclusion

Thai Coconut Curry Soup is a flavorful, comforting dish that’s perfect for any occasion. With its creamy coconut broth and blend of spices, it offers a satisfying meal that’s both light and hearty. Enjoy this soup for a quick dinner or as a flavorful starter for your next gathering!

Thai Coconut Curry Soup

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup, Vegetarian, Vegan
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

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Description

Thai Coconut Curry Soup is a rich, flavorful dish with a creamy coconut broth, aromatic spices, and tender vegetables. Infused with red curry paste, lime, and cilantro, this soup is a satisfying vegetarian or vegan-friendly option, perfect for a cozy night or impressing guests.

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Ingredients

• 1 tablespoon oil
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 carrot, sliced
• 1 celery stalk, chopped
• 1 onion, chopped
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, minced
• 2 tablespoons Thai red curry paste
• 4 cups vegetable or chicken broth
• 1 (14 oz) can coconut milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 oz rice vermicelli noodles (or any thin noodles)
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice

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Instructions

• Heat oil in a large pot over medium heat. Add bell peppers, carrots, celery, and onion, cooking for about 3-4 minutes until tender.
• Stir in garlic, ginger, and red curry paste. Cook for another 1-2 minutes until fragrant.
• Add vegetable or chicken broth and bring to a boil. Reduce heat and simmer for 10-15 minutes to allow the flavors to meld.
• Cook rice vermicelli noodles in a separate pot, then drain and rinse under cold water to stop the cooking process.
• Stir in coconut milk, salt, and pepper. Let the soup simmer for an additional 10 minutes until slightly thickened.
• Remove from heat and stir in cilantro and lime juice. Add cooked noodles to the soup just before serving.

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Notes

• Store leftovers in an airtight container in the fridge for up to 3-4 days.
• Variations: Add extra vegetables like mushrooms, bok choy, or broccoli, or swap rice noodles for jasmine rice.
• For more spice, increase the amount of red curry paste or add chili peppers.