Thai Coconut Curry Soup: Quick Comfort Food
Make this flavorful Thai coconut curry soup with fresh vegetables and vermicelli noodles in just 30 minutes. A comforting bowl of Thai-inspired flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.
Cooking tools:
- Pot
- Separate pot
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Colander
- Mixing bowl
- Ladle
- Spoon
- Spatula
- Tongs
- Oven
Ingredients
- 1 pack (400-500g) vermicelli noodles.
- 1 large red bell pepper, thinly sliced.
- 1 large yellow bell pepper, thinly sliced.
- 1 medium red onion, thinly sliced.
- 2 stalks celery, thinly sliced.
- 2 medium carrots, thinly sliced.
- 6 tablespoons Thai red curry paste.
- 6 cloves garlic, minced.
- 1 tablespoon fresh grated ginger.
- 4 cups vegetable or chicken broth.
- 1 can (13.5 oz) coconut milk.
- 1/4 cup chopped cilantro or parsley.
- 1 lime, juiced.
- Salt and pepper to taste.
- Oil for cooking.
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