Name: Thai Coconut Curry Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 6 oz rice vermicelli noodles; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 red onion, thinly sliced; 2 celery stalks, thinly sliced; 2 carrots, thinly sliced; 2 tablespoons Thai red curry paste; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 4 cups vegetable or chicken broth; 1 (14 oz) can coconut milk; 2 tablespoons fresh lime juice; 1/4 cup fresh cilantro or parsley, chopped; Salt and pepper to taste; 1 tablespoon oil for cooking

Description

This Thai Coconut Curry Soup is a vibrant, creamy, and comforting dish with bold Thai flavors. It’s filled with fresh vegetables, tender rice vermicelli noodles, and a rich coconut curry broth—ready in just 30 minutes and naturally vegan and gluten-free.

Ingredients

6 oz rice vermicelli noodles

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 red onion, thinly sliced

2 celery stalks, thinly sliced

2 carrots, thinly sliced

2 tablespoons Thai red curry paste

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

4 cups vegetable or chicken broth

1 (14 oz) can coconut milk

2 tablespoons fresh lime juice

1/4 cup fresh cilantro or parsley, chopped

Salt and pepper to taste

1 tablespoon oil for cooking

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Instructions

Heat oil in a large pot over medium heat. Add bell peppers, red onion, celery, and carrots. Cook for 3–4 minutes until slightly tender.
Stir in red curry paste, garlic, and ginger. Cook for 1–2 minutes until fragrant.
Add broth and bring to a boil. Reduce heat and simmer for 10–15 minutes to allow flavors to meld.
Meanwhile, cook rice vermicelli noodles according to package instructions. Drain and rinse with cold water.
Stir in coconut milk and simmer for another 10 minutes until slightly thickened.
Remove from heat. Add lime juice and cilantro. Stir in cooked noodles.
Season with salt and pepper to taste. Serve hot and enjoy!

Notes

Add tofu or shredded chicken for extra protein.
Increase curry paste or add red chili flakes for more heat.
Swap noodles for spiralized zucchini or cauliflower rice for low-carb version.
Include bok choy, mushrooms, cabbage, or broccoli for more veggies.
Freeze without noodles for best texture—add freshly cooked noodles when reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 7g
Sodium: 720mg
Fat: 22g
Saturated Fat: 15g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg