Coconut Curry Thai Soup (Printable Version)
Creamy coconut soup with curry, noodles, and colorful veggies. A cozy dish that's perfect on chilly evenings.
# What You'll Need:
01 -
400-500g rice vermicelli noodles (1 pack).
02 -
1 red bell pepper, thinly sliced.
03 -
1 yellow bell pepper, thinly sliced.
04 -
A medium red onion, thinly sliced.
05 -
2 celery sticks, cut into thin pieces.
06 -
2 carrots, thinly cut.
07 -
6 tablespoons of red curry paste (Thai style).
08 -
6 minced garlic cloves.
09 -
1 tablespoon grated fresh ginger.
10 -
4 cups of chicken or veggie broth.
11 -
1 can coconut milk (13.5 oz).
12 -
Chopped parsley or cilantro (ΒΌ cup).
13 -
Juice from 1 lime.
14 -
Salt and pepper, adjust as needed.
15 -
Cooking oil.
# Steps to Follow:
01 -
Warm oil in a big pot over medium heat. Toss in the onion, carrots, celery, and peppers. Let them cook 3-4 minutes until they're tender.
02 -
Stir in the ginger, garlic, and curry paste. Cook for around 2 minutes, letting the smell develop.
03 -
Add broth and give it a good stir. Bring to a simmer, then reduce the heat and cook for 15 minutes until the flavor deepens.
04 -
In a different pot, boil some water. Cook noodles for 2 minutes. Drain, rinse with cold water, and gently toss so they don't stick.
05 -
Stir the coconut milk into the soup. Cook another 10 minutes until it starts to thicken.
06 -
Turn off the stove. Mix in the noodles, lime juice, and cilantro. Add salt and pepper to your liking.
# Additional Notes:
01 -
For the best flavor, enjoy it hot right after making it.
02 -
Look for red curry paste in the international aisle of the grocery store.