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Thai Coconut Curry Soup Recipe

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★★★★

3.9 from 24 reviews

This vibrant Thai Coconut Curry Soup is a creamy and flavorful dish featuring bright bell peppers, tender vermicelli noodles, and a rich blend of red curry paste, garlic, and ginger simmered in coconut milk and vegetable broth. Ready in just 30 minutes, this comforting soup brings the exotic taste of Thai cuisine to your table with a perfect balance of spice and creaminess, ideal for a satisfying meal any day.

Ingredients

Scale

Vegetables

  • 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 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1/4 cup cilantro (or parsley), chopped
  • 1 lime, juiced

Main Ingredients

  • 1 pack vermicelli noodles (400–500 grams, rice vermicelli or noodles of choice)
  • 6 tablespoons Thai red curry paste (found in international aisle)
  • 4 cups vegetable broth (or chicken broth)
  • 1 can coconut milk (13.5 oz)
  • Oil (for cooking)
  • Salt and pepper to taste

Instructions

  1. Heat Oil and Sauté Vegetables: On medium heat, add a small amount of oil to a large pot. Add the sliced red and yellow bell peppers, red onion, celery, and carrots. Cook the vegetables until just tender, about 3-4 minutes, stirring occasionally to prevent sticking.
  2. Add Aromatics and Curry Paste: Stir in the Thai red curry paste, fresh grated ginger, and minced garlic into the pot. Sauté for 1-2 minutes until the mixture is fragrant and well combined with the vegetables.
  3. Add Broth and Simmer: Pour in the vegetable broth and stir until evenly combined. Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes. You’ll notice the soup darkens in color as the flavors meld beautifully.
  4. Cook Vermicelli Noodles: While the soup simmers, bring another pot of water to a boil. Add the vermicelli noodles and cook for 1-2 minutes until just tender but cooked through. Quickly drain and rinse the noodles under cold water to stop cooking and prevent sticking. Use a fork or tongs to gently stir the noodles while cooking.
  5. Add Coconut Milk and Thicken Soup: Stir the coconut milk into the simmering soup. Continue simmering the soup for another 10 minutes, allowing it to reduce slightly and thicken, enhancing its creamy texture.
  6. Finish with Fresh Ingredients and Noodles: Remove the pot from heat. Stir in the chopped cilantro and freshly squeezed lime juice. Gently add the cooked vermicelli noodles into the soup, folding them in to combine well.
  7. Season and Serve: Taste the soup and add salt and pepper as needed to suit your preference. Serve the Thai Coconut Curry Soup immediately while warm and enjoy the rich, creamy, and aromatic flavors.

Notes

  • Use vegetable broth for a vegetarian version or chicken broth if preferred.
  • Adjust the amount of red curry paste based on your preferred spice level.
  • Rinsing the vermicelli noodles with cold water after cooking helps to prevent them from becoming mushy.
  • You can substitute vermicelli noodles with rice noodles or thin pasta if desired.
  • For extra protein, add cooked chicken, tofu, or shrimp when adding the coconut milk.
  • Fresh lime juice added at the end brightens the flavors and balances the spice.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Keywords: Thai coconut curry soup, red curry soup, coconut milk soup, vermicelli noodle soup, vegetarian Thai soup, quick Thai recipes, easy Thai soup

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