Description
A delightful soup filled with rich flavors, fresh vegetables, and creamy coconut milk, perfect for any season.
Ingredients
Scale
- 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