This Thai Coconut Curry Soup brings comfort and warmth to any meal with its aromatic broth, rich in flavors from coconut milk and red curry paste. Often enjoyed across Southeast Asia, coconut-based curries like this offer a soothing depth with a slight kick, perfect for chilly days or quick weeknight dinners. Inspired by the tradition of balancing sweet, savory, and tangy notes, this soup pairs fresh vegetables, herbs, and rice noodles for a satisfying, light meal.
Why You’ll Love This Recipe
- Quick to Prepare: Simple steps bring out complex flavors, making it ideal for weeknight dinners.
- Customizable: Add your favorite veggies or protein for a heartier dish.
- Nutrient-Rich: With veggies, ginger, garlic, and coconut milk, it’s packed with health benefits.
- Naturally Gluten-Free & Vegan: This soup fits most dietary preferences with ease.
Ingredients You’ll Need:
- Vegetable Broth: For a flavorful base (or use chicken broth if preferred).
- Rice Vermicelli Noodles: These absorb the soup’s delicious flavors and are light yet filling.
- Thai Red Curry Paste: Provides that iconic Thai flavor and a touch of spice.
- Coconut Milk: Adds a creamy, slightly sweet richness.
- Fresh Vegetables: Red and yellow bell peppers, red onion, celery, and carrots bring color and texture.
- Aromatics: Minced garlic and fresh ginger infuse the broth with warmth and depth.
- Fresh Herbs & Lime: Cilantro and lime juice add a refreshing finish.
- Seasoning: Salt and pepper to taste.
How to Make Thai Coconut Curry Soup
Step-by-Step Instructions:
- Prepare Vegetables: Thinly slice bell peppers, red onion, carrots, and celery.
- Cook Aromatics: Heat a bit of oil in a large pot over medium heat. Add the bell peppers, red onion, celery, and carrots, cooking until just tender (about 3-4 minutes).
- Add Curry Paste and Aromatics: Stir in the red curry paste, garlic, and ginger, and sauté until fragrant (about 1-2 minutes).
- Add Broth and Simmer: Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to develop.
- Cook Noodles Separately: While the soup is simmering, cook the rice vermicelli noodles in a separate pot of boiling water according to package instructions. Drain and rinse under cold water to prevent sticking.
- Finish Soup: Add the coconut milk to the pot, simmering for an additional 10 minutes to let the flavors meld. Remove from heat, then stir in the lime juice and cilantro.
- Assemble: Add noodles to bowls and ladle the soup over them. Season with salt and pepper as needed, and serve immediately.
Cooking Tips
- Noodle Options: Try wider rice noodles or even substitute with a thin pasta if preferred.
- Broth Variations: Use homemade broth if possible for a richer flavor.
- Adding Protein: Consider adding tofu cubes, or seared chicken for a heartier soup.
Helpful Tips
- Control Spice: Adjust the spice by adding more or less curry paste.
- Make It Ahead: Prepare the soup ahead of time, but cook noodles fresh before serving for the best texture.
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Simmering
- Cuisine: Thai
- Diet: Vegan, Gluten-Free
Notes
Add additional veggies like mushrooms or bok choy for extra texture, or garnish with sliced green onions.
Nutritional Information
Approx. 655 kcal per serving (varies with specific ingredients).
Frequently Asked Questions
- Can I freeze it? Yes, freeze without noodles and add fresh noodles upon reheating.
- Storage: Refrigerate up to 4 days.
- Reheating: Heat on the stovetop or microwave until warmed through.
Related Recipes
If you enjoyed this, try these other cozy recipes:
Conclusion
This Thai Coconut Curry Soup offers an easy escape into the fragrant, rich flavors of Thai cuisine, making it an ideal choice for warming up on a chilly day or impressing guests with minimal effort. Enjoy experimenting with this comforting classic!
Print
Thai Coconut Curry Soup
Description
This Thai Coconut Curry Soup brings comfort and warmth to any meal with its aromatic broth, rich in flavors from coconut milk and red curry paste. Often enjoyed across Southeast Asia, coconut-based curries like this offer a soothing depth with a slight kick, perfect for chilly days or quick weeknight dinners. Inspired by the tradition of balancing sweet, savory, and tangy notes, this soup pairs fresh vegetables, herbs, and rice noodles for a satisfying, light meal.
Ingredients
- Vegetable Broth: For a flavorful base (or use chicken broth if preferred).
- Rice Vermicelli Noodles: These absorb the soup’s delicious flavors and are light yet filling.
- Thai Red Curry Paste: Provides that iconic Thai flavor and a touch of spice.
- Coconut Milk: Adds a creamy, slightly sweet richness.
- Fresh Vegetables: Red and yellow bell peppers, red onion, celery, and carrots bring color and texture.
- Aromatics: Minced garlic and fresh ginger infuse the broth with warmth and depth.
- Fresh Herbs & Lime: Cilantro and lime juice add a refreshing finish.
- Seasoning: Salt and pepper to taste.
Instructions
- Prepare Vegetables: Thinly slice bell peppers, red onion, carrots, and celery.
- Cook Aromatics: Heat a bit of oil in a large pot over medium heat. Add the bell peppers, red onion, celery, and carrots, cooking until just tender (about 3-4 minutes).
- Add Curry Paste and Aromatics: Stir in the red curry paste, garlic, and ginger, and sauté until fragrant (about 1-2 minutes).
- Add Broth and Simmer: Pour in the vegetable broth and bring to a gentle boil. Reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to develop.
- Cook Noodles Separately: While the soup is simmering, cook the rice vermicelli noodles in a separate pot of boiling water according to package instructions. Drain and rinse under cold water to prevent sticking.
- Finish Soup: Add the coconut milk to the pot, simmering for an additional 10 minutes to let the flavors meld. Remove from heat, then stir in the lime juice and cilantro.
- Assemble: Add noodles to bowls and ladle the soup over them. Season with salt and pepper as needed, and serve immediately.
Notes
Add additional veggies like mushrooms or bok choy for extra texture, or garnish with sliced green onions.
