why make this recipe
Thai Coconut Curry Soup is a delightful dish filled with rich flavors and comforting warmth. It combines fresh vegetables, aromatic spices, and creamy coconut milk, making it a perfect meal for any season. This soup is not only delicious but also easy to prepare, making it an ideal choice for weeknight dinners or when you want to impress guests. It’s packed with nutrients, and you can customize it to your liking by adding protein or more vegetables.
how to make Thai Coconut Curry Soup
Ingredients
- 1 pack vermicelli noodles (400-500 grams, rice vermicelli, or noodles of choice)
- 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 carrots (medium, thinly sliced)
- 6 tablespoons Thai red curry paste (found in international aisle)
- 6 cloves garlic (minced)
- 1 tablespoon ginger (fresh grated)
- 4 cups vegetable broth (or chicken broth)
- 1 can coconut milk (13.5 oz)
- 1/4 cup cilantro (or parsley, chopped)
- 1 lime (juiced)
- Salt and pepper to taste
- Oil (for cooking)
Directions
- On medium heat, add a small amount of oil to a large pot.
- Add the bell peppers, onion, carrot, and celery. Cook until just tender, about 3-4 minutes.
- Stir in the red curry paste, ginger, and garlic until fragrant. Sauté for about 1-2 minutes.
- Add the chicken broth and stir until evenly combined. Bring to a boil. Reduce heat and simmer for about 10-15 minutes. The soup will darken in color as it simmers and the flavors develop.
- While the soup is simmering, bring another pot of water to a boil. Cook the vermicelli noodles for 1-2 minutes until just cooked through. Drain the noodles and rinse under cold water immediately to stop the cooking process. Tip: Use a fork or tongs to stir the noodles to prevent them from sticking together while they cook.
- Stir in the coconut milk to the soup and simmer until reduced and slightly thickened, about 10 minutes.
- Remove from heat. Stir in the cilantro and lime juice. Add in the noodles.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
how to serve Thai Coconut Curry Soup
Serve the soup hot in bowls, allowing each person to add extra cilantro or parsley for garnish. You can also serve it with lime wedges on the side, so everyone can add a squeeze of lime juice for extra freshness. This soup pairs wonderfully with crusty bread or a light salad.
how to store Thai Coconut Curry Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to keep it for longer, consider freezing it. You can freeze the soup for up to three months. To reheat, simply thaw in the refrigerator overnight and heat on the stove.
tips to make Thai Coconut Curry Soup
- Adjust the spiciness by adding more or less red curry paste according to your taste.
- Feel free to add proteins like shredded chicken, shrimp, or tofu for a heartier meal.
- Use fresh vegetables of your choice. Broccoli, spinach, or snap peas work well in this soup.
- Make sure to rinse the noodles under cold water to stop them from cooking, and keep them from getting mushy.
variation
You can make this soup vegetarian or vegan by using vegetable broth and omitting any meat. For a creamy upgrade, use light coconut milk instead of regular coconut milk.
FAQs
1. Can I make this soup ahead of time?
Yes, you can make it ahead and store it in the refrigerator for about 3-4 days. Just add the noodles when you’re ready to serve.
2. Can I freeze Thai Coconut Curry Soup?
Yes, the soup can be frozen for up to three months. Thaw overnight in the refrigerator before reheating.
3. What can I substitute for coconut milk?
If you want a lighter option, you can use almond milk or soy milk, but it will change the flavor and creaminess of the soup.
Thai Coconut Curry Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful soup filled with rich flavors, fresh vegetables, and creamy coconut milk, perfect for any season.
Ingredients
- 1 pack vermicelli noodles (400–500 grams)
- 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 ginger (grated)
- 4 cups vegetable broth
- 1 can coconut milk (13.5 oz)
- 1/4 cup cilantro (or parsley, chopped)
- 1 lime (juiced)
- Salt and pepper to taste
- Oil (for cooking)
Instructions
- On medium heat, add a small amount of oil to a large pot.
- Add the bell peppers, onion, carrot, and celery. Cook until just tender, about 3-4 minutes.
- Stir in the red curry paste, ginger, and garlic until fragrant. Sauté for about 1-2 minutes.
- Add the chicken broth and stir until evenly combined. Bring to a boil. Reduce heat and simmer for about 10-15 minutes.
- In another pot, bring water to a boil and cook the vermicelli noodles for 1-2 minutes until just cooked through. Drain and rinse under cold water immediately.
- Stir in the coconut milk to the soup and simmer until reduced and slightly thickened, about 10 minutes.
- Remove from heat. Stir in the cilantro and lime juice. Add in the noodles.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
Notes
You can customize the soup by adding proteins like shredded chicken, shrimp, or tofu for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
