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–+ servings
Thai Coconut Curry Soup

Cozy Thai Coconut Curry Soup Ready in 30 Minutes

This 30-Minute Thai Coconut Curry Soup is a delightful vegan treat, packed with fresh vegetables and vibrant flavors, perfect for cozy meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 oz Vermicelli Noodles Use rice vermicelli for gluten-free option.
  • 4 cups Vegetable Broth Chicken broth can be used for non-vegetarians.
  • 1 can Coconut Milk Ensure it's unsweetened for best flavor.
For the Vegetables
  • 1 cup Red Bell Pepper Adds sweetness and color.
  • 1 cup Yellow Bell Pepper Can be replaced with green bell pepper.
  • 1 cup Celery Can use bok choy as a replacement.
  • 2 medium Carrots Any firm variety can be used.
  • 1 medium Red Onion Yellow onion makes a fine substitute.
For the Flavor
  • 2 tbsp Thai Red Curry Paste Check for vegan brands.
  • 3 cloves Garlic (minced) Fresh garlic is preferable.
  • 1 tbsp Fresh Ginger (grated) Ground ginger can work in a hurry.
Finishing Touches
  • 1/4 cup Cilantro (or parsley, chopped) Feel free to omit if not preferred.
  • 1 lime Lime (juiced) Lemon can also work as an alternative.
  • to taste Salt and Pepper Essential for seasoning.
  • 1 tbsp Oil (for cooking) Any neutral oil is fine.

Equipment

  • Large Pot
  • Separate pot for noodles

Method
 

Step-by-Step Instructions
  1. In a large pot, heat a small splash of oil over medium heat.
  2. Add chopped red and yellow bell peppers, diced red onion, sliced carrots, and diced celery. Sauté for about 3-4 minutes.
  3. Stir in the Thai red curry paste, grated fresh ginger, and minced garlic. Continue cooking for another 1-2 minutes.
  4. Carefully add vegetable broth, increasing heat to bring to a boil. Reduce heat to simmer for 10-15 minutes.
  5. Prepare the vermicelli noodles according to package instructions, about 1-2 minutes in boiling water. Drain and rinse.
  6. Stir in the coconut milk and let it simmer for an additional 10 minutes.
  7. Remove from heat and stir in chopped cilantro and lime juice. Adjust seasoning with salt and pepper.
  8. Fold the cooked vermicelli noodles into the soup and serve immediately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gSodium: 600mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 35mgIron: 2mg

Notes

For best texture, consider cooking noodles separately and mixing them in just before serving.

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