Thai Coconut Curry Soup
User Reviews
5.0
9 reviews
Excellent
Thai Coconut Curry Soup
Report
Thai Coconut Curry Soup is comfort in a bowl! A rich coconut curry based broth with red peppers, carrot, celery, and vermicelli noodles. A must try recipe for soup lovers.
Share:
Ingredients
- 1 pack vermicelli noodles (400-500 grams, rice vermicelli, or noodles of choice)
- 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 carrots (medium, thinly sliced)
- 6 tablespoons Thai red curry paste (found in international aisle)
- 6 cloves garlic (minced)
- 1 tablespoon ginger (fresh grated)
- 4 cups vegetable broth (or chicken broth)
- 1 can coconut milk (13.5 oz)
- ¼ cup cilantro (or parsley, chopped)
- 1 lime (juiced)
- salt and pepper to taste
- oil (for cooking)
Add to Shopping List
Instructions
- 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.
- Stir in red curry paste, ginger and garlic until fragrant. Sauté about 1-2 minutes.
- Add in the chicken broth and stir until evenly combined. Bring to a boil. Reduce heat and simmer, about 10-15 minutes. The soup will darken in color as the soup simmers and flavors develop.
- 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 noodles and rinse under cold water immediately to stop the cooking process. Tip: use a fork or tongs to stir the noodles to prevent them from sticking together while they cook.
- Stir in the coconut milk to the soup and simmer until reduced and slightly thickened, about 10 minutes.
- Remove from heat. Stir in the cilantro and lime juice. Add in the noodles.
- Season with salt and pepper to taste.
- Serve immediately and enjoy!
Nutrition Information
Show Details
Calories
655kcal
(33%)
Carbohydrates
104g
(35%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
5mg
(2%)
Sodium
1.109mg
(0%)
Potassium
705mg
(20%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
10.187IU
(0%)
Vitamin C
152mg
(169%)
Calcium
123mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Calories | 655kcal | 33% |
| Carbohydrates | 104g | 35% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 1.109mg | 0% |
| Potassium | 705mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 10.187IU | 0% |
| Vitamin C | 152mg | 169% |
| Calcium | 123mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
Thai Pork and Turkey Berry (Pea Eggplant) with Coconut Milk Curry Recipe
Asian, Thai
5.0
(129 reviews)
