Description
This Thai Coconut Curry Soup is a creamy, flavorful, and fragrant soup with a vibrant blend of Thai-inspired spices, coconut milk, fresh vegetables, and noodles. It's a quick and easy recipe perfect for a satisfying and comforting meal.
Ingredients
Scale
Soup Base
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste (vegan)
- ½ red onion (3.5 g)
- 4 cloves garlic (minced)
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons coconut sugar
- 1 tablespoon liquid aminos (or gluten free tamari/coconut aminos/lite soy sauce)
- 1 (13.5 ounce) can coconut milk (383 g, full fat or lite)
- 3 cups vegetable broth
- 1 lime
- ½ tablespoon sambal oelek (or Sriracha, optional)
Vegetables and Garnish
- handful Thai basil (finely chopped)
- handful spinach (finely chopped)
- handful purple cabbage (optional, for topping)
Noodles
- 8-12 ounces dry noodles (vermicelli noodles, udon, soba, or preferred kind)
Instructions
- Heat oil and spices: In a pan over medium-high heat, heat the sesame oil. Add the grated ginger and red curry paste and fry, stirring into the oil, for about 1 minute to release the aromas.
- Sauté onions and garlic: Add the chopped red onion and minced garlic to the pan. Cook until the onion is slightly translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add seasonings: Sprinkle in sea salt, ground black pepper, and coconut sugar. Pour in the liquid aminos and stir everything together to combine the flavors.
- Add liquids and simmer: Pour in the coconut milk and vegetable broth. Bring the soup to a boil, then lower the heat to a simmer. Let it simmer gently for about 10 minutes, stirring occasionally to blend the flavors well.
- Add lime and heat: Squeeze the juice of one lime over the soup. Stir in sambal oelek or Sriracha if using to add heat. Remove the soup from heat once combined.
- Prepare noodles: While the soup is simmering, cook the noodles according to package instructions until tender. Drain and set aside.
- Serve: To serve, ladle the soup into bowls, add cooked noodles, and garnish with chopped Thai basil, spinach, and optional purple cabbage for crunch and color.
Notes
- For a vegan option, ensure your red curry paste does not contain shrimp paste or fish sauce.
- You can adjust the spice level by varying the amount of sambal oelek or Sriracha.
- Use gluten-free noodles to make this soup gluten free.
- If you prefer a richer soup, use full-fat coconut milk; for a lighter version, use lite coconut milk.
- Additional vegetables like bell peppers or mushrooms can be added for more texture and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 136 kcal
- Sugar: 5.4 g
- Sodium: 400 mg
- Fat: 9.4 g
- Saturated Fat: 8 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 0.5 g
- Protein: 3.2 g
- Cholesterol: 0 mg
