Description
Delight in this creamy and fragrant Thai Coconut Curry Soup, packed with vibrant vegetables, savory red curry paste, and tender noodles. This quick and easy recipe brings comforting warmth to your table with a perfect balance of spice and sweetness, topped with fresh Thai basil and lime for brightness.
Ingredients
Scale
Base Ingredients
- 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 (full fat or lite, 383 g)
- 3 cups vegetable broth
Vegetables & Garnish
- Handful Thai basil (finely chopped)
- Handful spinach (finely chopped)
- Handful purple cabbage (optional, for topping)
Other
- 1 lime
- ½ tablespoon sambal oelek (or Sriracha, optional for heat)
- 8-12 ounces dry noodles (any variety: vermicelli, udon, soba, or preferred type)
Instructions
- Heat the oil and aromatics: In a pan over medium high heat, heat the sesame oil. Add the freshly grated ginger and red curry paste, frying and stirring into the oil for about 1 minute to release their flavors.
- Sauté the onion and garlic: Add the chopped red onion and minced garlic to the pan. Cook until the onion becomes slightly translucent, approximately 5 minutes, stirring occasionally.
- Add seasonings and liquids: Stir in the sea salt, ground black pepper, coconut sugar, and liquid aminos, mixing well to combine. Pour in the coconut milk and vegetable broth, then bring the soup to a boil.
- Simmer and finish the soup: Reduce heat to a simmer and allow the soup to cook gently for about 10 minutes, stirring occasionally. Squeeze fresh lime juice over the soup, stir in sambal oelek if using, then remove the pan from heat.
- Prepare noodles: While the soup simmers, cook the noodles according to the package instructions until tender. Drain and set aside.
- Serve: Divide noodles into bowls, ladle the hot soup over them, and garnish with finely chopped Thai basil, spinach, and optional purple cabbage for a fresh crunch. Enjoy immediately.
Notes
- This soup can be made vegan by using vegan curry paste and coconut aminos or tamari to keep it gluten free.
- Adjust the heat level by adding sambal oelek or Sriracha to taste or omitting it for a milder version.
- Use any favorite noodle type; rice noodles or soba noodles work well for gluten-free options.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Add more vegetables like bell peppers or mushrooms for extra texture and nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 136 kcal
- Sugar: 5.4 g
- Sodium: 350 mg
- Fat: 9.4 g
- Saturated Fat: 8 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 0.5 g
- Protein: 3.2 g
- Cholesterol: 0 mg
