Description
Spicy Thai coconut curry soup delivers an explosion of Southeast Asian flavors that dance across palates with bold, creamy richness. Fragrant lemongrass, ginger, and fresh herbs combine to create a comforting bowl you’ll crave on cool evenings.
Ingredients
Scale
Main Ingredients:
- 4 cups vegetable or chicken broth
- 1 can (13.5 ounces / 400 milliliters) coconut milk
- 1 pack (400-500 grams / 14-18 ounces) vermicelli noodles
Vegetables and Aromatics:
- 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 cloves garlic, minced
- 1 tablespoon fresh grated ginger
Seasonings and Extras:
- 6 tablespoons Thai red curry paste
- 1/4 cup chopped cilantro or parsley
- 1 lime, juiced
- Salt and pepper to taste
- Oil for cooking
Instructions
- Warm a spacious cooking vessel over medium heat, introducing a splash of oil to sizzle vibrant bell peppers, crisp onions, earthy carrots, and crunchy celery until they soften and become translucent, approximately 3-4 minutes.
- Introduce aromatic curry paste, freshly grated ginger, and minced garlic, stirring continuously to awaken their intense flavors and release their essential oils, cooking for 1-2 minutes until the kitchen fills with a rich, spicy fragrance.
- Pour in savory broth, elevating the heat to trigger a robust boil, then immediately reduce to a gentle simmer. Allow the liquid to develop depth and complexity for 10-15 minutes, observing the color transform into a deeper, more concentrated hue.
- Simultaneously, prepare delicate vermicelli noodles in a separate pot, immersing them for a brief 1-2 minutes. Quickly drain and rinse under cool water to halt the cooking process and prevent clumping.
- Cascade creamy coconut milk into the simmering soup, letting it meld and thicken for 10 minutes. Finish by folding in fresh cilantro, bright lime juice, and the prepared noodles. Calibrate the seasoning with salt and pepper to achieve a harmonious flavor profile.
Notes
- Customize heat levels by adjusting curry paste quantity, perfect for spice-sensitive diners.
- Swap vermicelli for zucchini noodles to create a low-carb, gluten-free version of the soup.
- Enhance protein content by adding tofu, chicken, or shrimp during the simmering stage for a more substantial meal.
- Elevate flavor complexity by toasting curry paste briefly before adding other ingredients, which deepens the aromatic profile and releases essential oils.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg