Description
This Thai Coconut Curry Soup is a creamy, flavorful, and fragrant dish packed with veggies and noodles. It’s quick and easy to prepare, making it perfect for a comforting meal with a vibrant Thai twist.
Ingredients
Scale
Main 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 (or any 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
- 1 lime
- ½ tablespoon sambal oelek (or Sriracha, optional for heat)
- handful Thai basil, finely chopped
- handful spinach, finely chopped
- handful purple cabbage (optional, for topping)
- 8-12 ounces dry noodles (vermicelli, udon, soba, or preferred kind)
Instructions
- Heat oil and spices: 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 flavors.
- Sauté vegetables: Add the chopped red onion and minced garlic to the pan. Cook until the onion is slightly translucent, about 5 minutes, stirring occasionally.
- Add seasonings and liquids: Sprinkle sea salt, ground black pepper, coconut sugar, and liquid aminos into the pan. Stir to combine all ingredients thoroughly.
- Add coconut milk and broth: Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer and allow it to cook for about 10 minutes, stirring occasionally to blend flavors.
- Add lime and heat: Squeeze fresh lime juice into the soup and stir in sambal oelek or Sriracha if using for added heat. Remove the soup from heat once mixed well.
- Cook noodles: While the soup is simmering, prepare the noodles according to package directions. Drain and set aside.
- Serve and garnish: Ladle soup over cooked noodles in bowls. Garnish with finely chopped Thai basil, spinach, and optional purple cabbage for color and crunch. Serve immediately.
Notes
- This soup is adaptable to any noodles you like, so feel free to use vermicelli, udon, soba, or any preferred kind.
- For added protein, consider adding tofu or your choice of cooked chicken or shrimp.
- Adjust the heat level by varying the amount of sambal oelek or Sriracha.
- Using full-fat coconut milk will make the soup creamier, but lite coconut milk works for a lighter version.
- Simmering longer will deepen the flavors if time allows.
Nutrition
- Serving Size: 1 serving
- Calories: 136 kcal
- Sugar: 5.4 g
- Sodium: 300 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
