Description
A creamy and fragrant Thai Coconut Curry Soup packed with vibrant vegetables, rich coconut milk, and flavorful red curry paste, served with your choice of noodles for a satisfying and easy-to-make meal.
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, chopped)
- 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 (383 g, full fat or lite)
- 3 cups vegetable broth
- 1 lime (juiced)
- 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 Curry Paste: In a pan over medium-high heat, heat the sesame oil. Add the minced ginger and red curry paste into the hot oil and fry, stirring constantly, for about 1 minute until fragrant.
- Sauté Aromatics: Add the chopped red onion and minced garlic to the pan. Cook, stirring occasionally, until the onion becomes slightly translucent, about 5 minutes.
- Add Seasonings: Sprinkle in the sea salt, ground black pepper, and coconut sugar. Pour in the liquid aminos and stir thoroughly to combine all flavors.
- Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth. Increase heat to bring the soup to a boil, then reduce to a simmer.
- Simmer Soup: Let the soup simmer gently for about 10 minutes, stirring occasionally to blend the flavors well. If desired, simmer longer for more depth of flavor.
- Add Lime and Remove from Heat: Squeeze fresh lime juice over the soup and stir. Remove the soup from heat.
- Prepare Noodles: While the soup is simmering, cook the noodles separately according to package instructions, then drain.
- Serve: Ladle the soup into bowls, adding the cooked noodles, and garnish with Thai basil, spinach, and optional purple cabbage. Add sambal oelek or Sriracha if using for extra heat.
Notes
- This soup is creamy, flavorful, and fragrant, packed with nutritious vegetables and noodles for a filling meal.
- Use your preferred noodle type such as vermicelli, udon, or soba.
- Adjust the level of spice by adding more or less sambal oelek or Sriracha.
- You can simmer the soup longer to intensify flavors if desired.
- Substitute liquid aminos with gluten-free tamari or soy sauce to suit dietary needs.
- Optional purple cabbage adds a colorful crunch when used as a topping.
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
