Description
This Thai Coconut Curry Soup is a creamy, flavorful, and fragrant dish featuring a rich coconut milk base infused with red curry paste, ginger, garlic, and fresh vegetables. It's quick and easy to prepare, perfect for a comforting and satisfying meal with noodles and lots of veggies.
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 (full fat or lite, 383 g)
- 3 cups vegetable broth
Additional Ingredients
- 1 lime
- ½ tablespoon sambal oelek (or Sriracha, optional)
- 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 fragrant spices: In a pan over medium-high heat, heat the sesame oil. Add the minced ginger and red curry paste, frying and stirring it into the oil for about 1 minute to release the flavors.
- Sauté aromatics: 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 and liquids: Sprinkle in the sea salt, ground black pepper, and coconut sugar, then stir together. Pour in the liquid aminos, coconut milk, and vegetable broth. Stir well to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to simmer for about 10 minutes, stirring occasionally. You may simmer longer for deeper flavor if desired.
- Finish with lime and optional heat: Squeeze the lime juice over the soup, add sambal oelek or Sriracha if using, stir thoroughly, then remove from heat.
- Prepare noodles: While the soup simmers, cook your choice of noodles (vermicelli, udon, soba, etc.) according to package instructions. Drain and set aside.
- Serve and garnish: Ladle the soup into bowls, add cooked noodles, and garnish with chopped Thai basil, spinach, and optional purple cabbage for color and crunch.
Notes
- Use full-fat coconut milk for creaminess or lite coconut milk for a lighter version.
- Adjust the amount of red curry paste and sambal oelek for desired spice level.
- Feel free to add additional vegetables like bell peppers or mushrooms for extra texture.
- Use gluten-free noodles to keep the recipe gluten free.
- Leftover soup tastes great and can be stored in the refrigerator for up to 3 days.
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
