Thai Coconut Curry Soup (Print Version)
# 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 -
ΒΌ cup fresh cilantro or parsley, chopped.
13 -
Juice of 1 lime.
14 -
Salt and pepper to taste.
15 -
Cooking oil.
# Instructions:
01 -
Heat oil in a large pot over medium heat. Cook peppers, onion, carrots, and celery until soft but still crisp, about 4 minutes.
02 -
Mix in curry paste, fresh ginger, and garlic. Cook until you can smell the spices, about 2 minutes.
03 -
Pour in broth and stir well. Let it come to a boil, then lower heat and cook for 15 minutes until flavors blend.
04 -
Meanwhile, boil noodles in separate pot for 1-2 minutes. Drain and rinse with cold water. Stir occasionally to prevent sticking.
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:
01 -
Store noodles separately if not serving immediately to maintain texture.
02 -
Adjust curry paste amount based on desired spice level.
03 -
Can be made ahead and reheated gently.