Description
This Thai Coconut Curry Soup is a creamy, flavorful, and fragrant dish packed with veggies and noodles, perfect for a quick and satisfying meal. Combining rich coconut milk with red curry paste and a hint of lime, it delivers authentic Thai taste in a simple, easy-to-make recipe.
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), chopped
- 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
- ½ tablespoon sambal oelek (or Sriracha, optional)
- 1 lime, juiced
Veggies and Garnishes
- Handful Thai basil, finely chopped
- Handful spinach, finely chopped
- Handful purple cabbage (optional, for topping)
Noodles
- 8-12 ounces dry noodles (vermicelli, udon, soba, or preferred kind)
Instructions
- Heat Oil and Fry 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 until fragrant.
- Add Onion and Garlic: Add the chopped red onion and minced garlic to the pan. Cook until the onion turns slightly translucent, about 5 minutes, stirring occasionally.
- Season the Soup Base: Stir in the sea salt, ground black pepper, coconut sugar, and liquid aminos, mixing everything thoroughly into the pan.
- Add Liquids and Simmer: Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for about 10 minutes, stirring occasionally to blend all flavors. You may simmer longer if desired.
- Add Lime and Remove from Heat: Squeeze fresh lime juice over the soup, stir well, then remove the pan from the heat.
- Prepare Noodles: While the soup simmers, cook the noodles according to their package instructions. Drain and set aside.
- Combine and Garnish: Add chopped Thai basil and spinach into the soup. Serve the soup over the prepared noodles, topping with optional purple cabbage and sambal oelek or Sriracha for added heat if desired.
Notes
- This soup is very versatile; you can add your favorite vegetables or proteins to customize it.
- For a gluten-free option, use gluten-free noodles and tamari or coconut aminos instead of soy sauce.
- If you prefer a thicker soup, simmer it longer to reduce liquid or add a bit more coconut milk.
- Adjust spice level by adding more or less sambal oelek or Sriracha.
- Leftover soup keeps well refrigerated for up to 3 days and reheats gently on the stovetop.
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: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 0.5 g
- Protein: 3.2 g
- Cholesterol: 0 mg
