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Thai Coconut Curry Soup

A flavorful and comforting Thai-inspired soup with coconut milk, vegetables, and rice vermicelli noodles.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Noodles
  • 400 grams vermicelli noodles 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 medium carrots 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 lime juiced
  • to taste Salt and pepper
  • for cooking Oil for sautéing

Method
 

  1. Heat oil in a large pot and sauté bell peppers, onion, carrot, and celery until tender.
  2. Add curry paste, ginger, and garlic; cook until fragrant.
  3. Pour in broth, bring to a boil, then simmer for 10-15 minutes.
  4. Cook vermicelli noodles separately for 1-2 minutes, drain, and rinse.
  5. Stir in coconut milk, simmer until thickened, then add lime juice and cilantro. Mix in noodles, season, and serve.

Notes

Adjust seasoning to taste and serve hot.