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Thai Coconut Curry Soup

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This Thai Coconut Curry Soup is a bowl of warmth and comfort with every spoonful! Packed with vibrant veggies, tender noodles, and a rich coconut curry broth, it’s a deliciously hearty soup that’s perfect for any occasion. Whether you’re craving something flavorful and filling or want to try something new, this is the ultimate soup for lovers of bold and aromatic dishes.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

For the Soup:

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 the 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)

¼ cup cilantro (or parsley, chopped)

1 lime (juiced)

Salt and pepper to taste

Oil (for cooking)

Instructions

  1. 1. Prepare the Vegetables:
  2. In a large pot, heat a small amount of oil over medium heat. Add the sliced bell peppers, onion, carrot, and celery. Cook for about 3-4 minutes until the vegetables are just tender.
  3. 2. Add Curry Paste and Spices:
  4. Stir in the red curry paste, grated ginger, and minced garlic. Cook for an additional 1-2 minutes until fragrant.
  5. 3. Simmer the Soup:
  6. Add the vegetable broth (or chicken broth) to the pot, stirring until well combined. Bring the soup to a boil, then reduce the heat and let it simmer for about 10-15 minutes. The color of the soup will deepen, and the flavors will develop.
  7. 4. Cook the Noodles:
  8. While the soup is simmering, bring another pot of water to a boil. Add the vermicelli noodles and cook for 1-2 minutes until just cooked through. Drain the noodles and rinse them under cold water to stop the cooking process. Stir the noodles with a fork or tongs to prevent them from sticking together.
  9. 5. Finish the Soup:
  10. Stir the coconut milk into the simmering soup and continue to simmer for about 10 minutes until the broth thickens slightly.
  11. 6. Add Garnishes and Season:
  12. Remove the soup from heat, then stir in the chopped cilantro and lime juice. Add the cooked noodles and season with salt and pepper to taste.
  13. 7. Serve:
  14. Serve immediately while the soup is still warm. Enjoy the comforting, creamy, and aromatic Thai flavors!

Notes

  • Spicy Kick: Add extra red curry paste or fresh chili peppers for more heat.
  • Vegetarian Option: Use vegetable broth and add tofu for a protein boost.
  • Noodle Swap: You can substitute the vermicelli noodles with rice noodles or egg noodles for a different texture.
  • Add More Veggies: Feel free to add additional vegetables like zucchini, mushrooms, or spinach for more variety.

Find it online: https://cookingwithsarah.com/thai-coconut-curry-soup/