Description
Indulge in the flavors of Thailand with this comforting and aromatic Thai Coconut Curry Soup. A creamy coconut milk broth infused with red curry paste, loaded with vegetables, and rice noodles, all simmered together to create a satisfying and wholesome meal.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 (13.5-ounce) can full-fat coconut milk
- 3 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
Vegetables and Noodles:
- 1 red bell pepper (thinly sliced)
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup baby spinach or bok choy
- 7 ounces rice noodles
For Serving:
- juice of 1 lime
- fresh cilantro and lime wedges
Instructions
- Heat coconut oil: In a large pot over medium heat, sauté onion until soft. Add garlic, ginger, and curry paste, cook until fragrant.
- Add liquids: Pour in coconut milk, broth, soy sauce, and sugar. Bring to a simmer.
- Cook vegetables: Add bell pepper, mushrooms, carrots. Simmer until tender.
- Cook noodles: Add rice noodles and cook as per package instructions. Stir in spinach or bok choy.
- Finish and serve: Stir in lime juice, top with cilantro and lime wedges. Serve hot.
Notes
- Add tofu or shredded chicken for protein.
- Adjust spice level by using more or less curry paste.
- Swap vegetables based on availability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
