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–+ servings
Thai Coconut Curry Soup

Quick and Creamy Thai Coconut Curry Soup You’ll Love

This 30-Minute Thai Coconut Curry Soup combines vibrant vegetables and creamy coconut broth for a comforting, gluten-free, vegetarian dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 4 cups Vegetable Broth Can substitute with chicken broth.
  • 1 can Coconut Milk Use full-fat for richer texture.
  • 4 oz Vermicelli Noodles Swap with any noodles of your choice.
Vegetables
  • 1 each Red Bell Pepper Can substitute with green bell pepper.
  • 1 each Yellow Bell Pepper Orange bell pepper can be used as well.
  • 1 cup Celery Replace with leeks if desired.
  • 2 each Carrots Dice thinly for faster cooking.
  • 1 each Red Onion Sweet onions or shallots can work.
Flavor Profile
  • 2 tbsp Thai Red Curry Paste Adjust based on spice preference.
  • 3 cloves Garlic Minced.
  • 1 tbsp Fresh Grated Ginger Ground ginger can be a substitute.
Finishing Touches
  • 1 cup Cilantro or Parsley Thai basil can be used as an alternative.
  • 1 each Lime Juice adds a refreshing acidity.
  • to taste Salt Adjust according to broth's saltiness.
  • to taste Pepper For seasoning.
  • 1 tbsp Neutral Oil For cooking vegetables.

Equipment

  • Large pot
  • separate pot for noodles
  • Cutting board
  • Knife

Method
 

Preparation Steps
  1. In a large pot, heat oil over medium heat. Add diced red and yellow bell peppers, chopped red onion, celery, and sliced carrots. Sauté for 3-4 minutes until softened.
  2. Stir in Thai red curry paste, minced garlic, and grated ginger. Cook for an additional 1-2 minutes until fragrant.
  3. Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and simmer for 10-15 minutes.
  4. Cook vermicelli noodles in a separate pot of boiling water for 1-2 minutes until al dente, then drain and rinse.
  5. Stir in coconut milk and let the soup simmer for another 10 minutes until slightly thickened.
  6. Remove from heat and stir in cooked vermicelli noodles, chopped cilantro, and lime juice. Season with salt and pepper.
  7. Ladle into bowls and garnish with extra cilantro and lime wedges. Serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Cook noodles separately to maintain texture. Use fresh ingredients for best flavor and adjust spice levels as needed.

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