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Thai Coconut Curry Soup

Thai Coconut Curry Soup: A Cozy Vegan Comfort Bowl

A delicious Thai Coconut Curry Soup that combines creamy coconut broth, vibrant vegetables, and delicate noodles for a comforting vegan delight.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Oil For sautéing the vegetables
  • 1 cup Vermicelli noodles Feel free to substitute with any preferred gluten-free noodles
  • 1 medium Red bell pepper Can substitute with yellow or green bell peppers
  • 1 medium Yellow bell pepper Can substitute with more red bell pepper
  • 1 medium Red onion Substitutes include sweet onion or shallots
  • 1 stalk Celery Can substitute with leeks or chopped green beans
  • 1 cup Carrots Other root vegetables can be used as substitutes
  • 2 tablespoons Thai red curry paste Adjust based on spice preference
  • 3 cloves Garlic Minced for even distribution
  • 1 tablespoon Fresh ginger Use freshly grated for the best flavor
  • 4 cups Vegetable broth Chicken broth for non-veg versions
  • 1 can Coconut milk Essential for creamy texture
  • 1/4 cup Cilantro (or parsley) Fresh herbs for garnish; fresh basil works too
  • 1 medium Lime Juice to balance flavors
  • to taste Salt For seasoning
  • to taste Pepper For seasoning

Equipment

  • Pot
  • Cooking Pot
  • Colander

Method
 

Preparation Steps
  1. Heat the oil in a large pot over medium heat until shimmering, about 1–2 minutes.
  2. Add the sliced red and yellow bell peppers, chopped red onion, celery, and carrots to the pot. Sauté for about 3–4 minutes.
  3. Stir in Thai red curry paste, minced garlic, and grated ginger. Sauté for 1–2 minutes.
  4. Pour in vegetable broth, stir well, and bring to a gentle boil. Reduce heat and simmer uncovered for about 10-15 minutes.
  5. While the soup simmers, cook the vermicelli noodles according to package instructions, usually 1–2 minutes. Drain and rinse.
  6. Stir in the coconut milk into the simmering soup. Let simmer for an additional 5–10 minutes.
  7. Remove from heat and mix in chopped cilantro and lime juice.
  8. Add the cooked noodles to the soup just before serving. Season with salt and pepper.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 38gProtein: 5gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 50mgCalcium: 30mgIron: 2mg

Notes

Rinse noodles under cold water after cooking to prevent them from clumping together. Customize spice levels and use fresh ingredients for best results.

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