Thai Coconut Curry Soup (Print Version)
A comforting bowl of rich coconut curry broth with colorful vegetables and tender vermicelli noodles, brightened with lime and herbs.
# Ingredients:
01 -
1 pack vermicelli noodles (400-500 grams, rice vermicelli or noodles of choice)
02 -
1 large red bell pepper (thinly sliced)
03 -
1 large yellow bell pepper (thinly sliced)
04 -
1 medium red onion (thinly sliced)
05 -
2 stalks celery (thinly sliced)
06 -
2 medium carrots (thinly sliced)
07 -
6 tablespoons Thai red curry paste
08 -
6 cloves garlic (minced)
09 -
1 tablespoon fresh ginger (grated)
10 -
4 cups vegetable broth (or chicken broth)
11 -
1 can coconut milk (13.5 oz)
12 -
¼ cup cilantro (or parsley, chopped)
13 -
1 lime (juiced)
14 -
Salt and pepper to taste
15 -
Oil (for cooking)
# Steps to Follow:
01 -
On medium heat add a small amount of oil to a large pot. Add the bell peppers, onion, carrot, and celery. Cook until just tender, about 3-4 minutes.
02 -
Stir in red curry paste, ginger, and garlic until fragrant. Sauté about 1-2 minutes.
03 -
Add in the broth and stir until evenly combined. Bring to a boil. Reduce heat and simmer for about 10-15 minutes. The soup will darken as it simmers and flavors develop.
04 -
While the soup is simmering, bring another pot of water to a boil. Cook vermicelli noodles for 1-2 minutes until just cooked through. Drain and rinse under cold water to stop the cooking process. Tip: stir noodles with a fork or tongs to prevent sticking.
05 -
Stir in the coconut milk to the soup and simmer until reduced and slightly thickened, about 10 minutes.
06 -
Remove from heat. Stir in the cilantro and lime juice. Add the cooked noodles.
07 -
Season with salt and pepper to taste.
08 -
Serve immediately and enjoy!