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.
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
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.
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.
