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Thai Coconut Curry Soup

This Thai coconut curry soup combines the richness of coconut milk with fresh vegetables and vermicelli noodles. It's surprisingly easy to make and packed with authentic Thai flavors that'll warm you up from the inside out.

Featured in Comforting Bowls.

Fatiha
Updated on Sun, 05 Jan 2025 01:36:25 GMT
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A bowl of creamy vegetable soup with colorful diced vegetables and a sprig of cilantro on top. Pin it
A bowl of creamy vegetable soup with colorful diced vegetables and a sprig of cilantro on top. | zestplate.com

Let me share my favorite cozy soup that brings the flavors of Thailand right to your kitchen! After trying countless Thai restaurants I finally created this coconut curry soup that's become our family's comfort food go-to. That perfect balance of creamy coconut milk aromatic curry and fresh vegetables creates pure magic in a bowl. The first time I served this my spice-hesitant husband actually asked for seconds!

Why This Soup Is Special

This isn't your ordinary coconut soup! The combination of rich coconut milk fragrant curry paste and tender rice noodles creates layers of flavor that'll transport you straight to Thailand. Last week when I made this for our dinner guests they couldn't believe it was homemade. Even my kids who usually shy away from 'different' foods love slurping up those noodles!

What You'll Need

  • The Base:
    • Rich vegetable broth
    • Full-fat coconut milk
    • Thai red curry paste
    • Fresh ginger and garlic
  • The Veggies:
    • Colorful bell peppers
    • Crisp carrots and celery
    • Red onion sliced thin
  • The Finishing Touches:
    • Rice vermicelli noodles
    • Fresh lime juice
    • Lots of cilantro
    • Good cooking oil

Let's Start Cooking

Building Our Flavor Base
First we sauté those beautiful vegetables watching them soften and release their flavors. Then comes the magic moment when we add the curry paste ginger and garlic the kitchen starts smelling absolutely amazing!
Creating That Rich Broth
Pouring in the coconut milk and broth watching it all come together is like conducting a Thai flavor symphony. I love how the broth gradually takes on this gorgeous golden color!
The Final Touch
Those tender rice noodles fresh lime juice and cilantro bring everything to life. Each bowl becomes a beautiful celebration of colors and textures!
A warm bowl of soup with thin noodles, red peppers, and cilantro, set against a textured surface. Pin it
A warm bowl of soup with thin noodles, red peppers, and cilantro, set against a textured surface. | zestplate.com

Making It Perfect

Want my secrets for the best Thai coconut soup? Don't skip the fresh ginger and garlic they make all the difference! Start with less curry paste you can always add more but you can't take it away. And here's my favorite tip add the lime juice right at the end keeps that bright fresh flavor!

Serving It Up

I love setting up a little topping station with extra lime wedges fresh herbs and maybe some crushed peanuts. Everyone can customize their bowl just how they like it! For dinner parties I'll keep the noodles separate so guests can add as many as they want. Sometimes I'll even offer different protein options like tofu or shrimp on the side.

Keeping It Fresh

This soup base actually gets better the next day! Just keep the noodles separate and add fresh ones when you reheat. I often make a double batch of the base and freeze portions perfect for those nights when you need something warming and comforting quickly.

Mix It Up

Don't be afraid to make this recipe your own! Sometimes I'll add different vegetables like mushrooms or bok choy. My spice-loving son adds extra curry paste to his bowl. Once I made it with coconut cream instead of milk for an extra rich version absolute heaven! That's what makes cooking fun finding your perfect combination.

A bowl of creamy soup with noodles, red pepper pieces, and fresh cilantro leaves. Pin it
A bowl of creamy soup with noodles, red pepper pieces, and fresh cilantro leaves. | zestplate.com

Why This Recipe Matters

This soup has become our favorite way to explore Thai flavors at home! There's something so satisfying about creating restaurant-quality dishes in your own kitchen. My kids are learning about different cuisines and flavors watching how simple ingredients transform into something extraordinary.

The best part isn't just how delicious it is it's seeing everyone's faces light up when they taste it! Whether you're making it for a cozy night in or introducing someone to Thai flavors this never disappoints. And watching people discover they can make their takeout favorites at home? That's what makes cooking so rewarding!

Frequently Asked Questions

→ Can I make this soup ahead of time?
Yes, you can make the soup base up to 2 days ahead. Keep the noodles separate and add them when reheating to prevent them from getting mushy.
→ What can I substitute for vermicelli noodles?
You can use any rice noodles or even regular wheat noodles. Udon or ramen noodles work well too, just adjust cooking time according to package instructions.
→ Is this soup spicy?
The spice level depends on your curry paste brand. Start with less paste and add more to taste. You can also add sriracha or chili oil for extra heat.
→ Can I make this soup vegetarian?
This soup is easily made vegetarian by using vegetable broth instead of chicken broth. The rest of the ingredients are already vegetarian-friendly.
→ How long will leftovers last?
The soup will keep in the fridge for up to 3 days. Store noodles separately to maintain their texture. Reheat gently on the stovetop or microwave.

Thai Coconut Curry Soup

A warming bowl of Thai coconut curry soup with colorful vegetables and tender noodles, perfect for cold days or when craving something comforting.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Fatiha

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Thai

Yield: 4 Servings (4 bowls)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 package rice vermicelli noodles (400-500g).
02 1 large red bell pepper, cut into thin strips.
03 1 large yellow bell pepper, cut into thin strips.
04 1 medium red onion, sliced thin.
05 2 celery stalks, sliced.
06 2 medium carrots, cut into thin strips.
07 6 tablespoons red curry paste.
08 6 garlic cloves, finely chopped.
09 1 tablespoon fresh ginger, grated.
10 4 cups vegetable or chicken broth.
11 1 can (13.5 oz) coconut milk.
12 ¼ cup fresh cilantro or parsley, chopped.
13 Juice of 1 lime.
14 Salt and pepper to taste.
15 Cooking oil.

Instructions

Step 01

Heat oil in a large pot over medium heat. Cook peppers, onion, carrots, and celery until soft but still crisp, about 4 minutes.

Step 02

Mix in curry paste, fresh ginger, and garlic. Cook until you can smell the spices, about 2 minutes.

Step 03

Pour in broth and stir well. Let it come to a boil, then lower heat and cook for 15 minutes until flavors blend.

Step 04

Meanwhile, boil noodles in separate pot for 1-2 minutes. Drain and rinse with cold water. Stir occasionally to prevent sticking.

Step 05

Add coconut milk to soup and simmer for 10 minutes until slightly thick. Mix in cilantro, lime juice, and noodles. Season with salt and pepper.

Notes

  1. Store noodles separately if not serving immediately to maintain texture.
  2. Adjust curry paste amount based on desired spice level.
  3. Can be made ahead and reheated gently.

Tools You'll Need

  • Large pot.
  • Second pot for noodles.
  • Colander.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Coconut.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 655
  • Total Fat: 23 g
  • Total Carbohydrate: 104 g
  • Protein: 9 g