Bursting with all kinds of zesty exotic flavors, coconut sweetness and a bit of a spicy kick, this wholesome and comforting Thai Coconut Curry Soup tastes as heavenly as it is easy to prepare!

Bursting with all kinds of zesty exotic flavors, coconut sweetness and a bit of a spicy kick, this wholesome and comforting Thai Coconut Curry Soup tastes as heavenly as it is easy to prepare!

This Thai Coconut Curry Soup is perfect for those nights when you really don’t feel like cooking and happen to be in need of a little comforting. You know, those kinds of nights when you would be super tempted to reach for the phone and order take-out?

Well, put that phone down right now, cuz we’re about to do even better than this! As in way, way better!

Seriously, this soup is almost as easy to make as instant ramen noodles, yet it’s so incredibly tasty, you’ll probably want to eat it right out of the pot using the ladle as your spoon! And all it requires in order to come to life is a little bit of chopping and slicing, and then your totally minimal efforts will be rewarded with BIG, bold, exotic, exploding flavors, and a bowlful of concentrated soul-warming comfort!

So wadayasay… Got 15 minutes? Let’s do this! 

Thai Coconut Curry Soup by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

The key to making this soup is to have all your ingredients prepped and ready to go before you even start:

  • Thinly slice a small yellow onion;
  • cut a large carrot into 2″ matchsticks;
  • chop about a cup of broccoli florets;
  • julienne a dozen or so of snow peas;
  • measure about a cup of bean sprouts
  • mince/grate the equivalent of 1 tbsp of fresh ginger root

Also, gather all the ingredients for your broth, i.e. vegetable broth, coconut milk, thai curry paste, toasted sesame oil, lime juice, and get the required amount of rice vermicelli noodles ready.

Thai Coconut Curry Soup by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Once your mise-en-place is done, bring a pot of salted water to the boil and in it, cook the rice noodles for 2 to 3 minutes, or according to the directions on the package, until just tender. When the noodles are cooked to your liking, drain and rinse them under cold running water to prevent them from cooking further.

Thai Coconut Curry Soup by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

While the noodles are happening, don’t just sit there and wait… Heat a tablespoon of coconut oil in a medium pot set over medium heat. Add the onion and carrots and cook them for about 2 minutes, until they’re slightly softened and fragrant.

Thai Coconut Curry Soup by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Meanwhile, combine the vegetable broth, coconut milk, yellow curry paste, lime juice, minced ginger and toasted sesame oil in a large measuring cup. Whisk all that vigorously until well combined, then pour it right into the pot with the onions and carrots.

Thai Coconut Curry Soup by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Bring to the boil, uncovered, then throw in the broccoli florets and snow peas; bring back to a quick boil and then kill the heat.

Thai Coconut Curry Soup by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

That’s it! We’re all ready to serve that beautiful delicious soup! To do that, divide the cooked noodles evenly between 2 large bowls and then top each serving with half the bean sprouts.

You could also divide your ingredients between 4 bowls if you wanted to make smaller, appetizer-size servings.

Thai Coconut Curry Soup by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Next, ladle the veggies overtop the noodles and bean sprouts…

Thai Coconut Curry Soup by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

…and finally, divide the broth equally among both bowls.

Bursting with all kinds of zesty exotic flavors, coconut sweetness and a bit of a spicy kick, this wholesome and comforting Thai Coconut Curry Soup tastes as heavenly as it is easy to prepare!

Garnish your soups as desired and serve without delay!

Bursting with all kinds of zesty exotic flavors, coconut sweetness and a bit of a spicy kick, this wholesome and comforting Thai Coconut Curry Soup tastes as heavenly as it is easy to prepare!

Me? I chose to go with chopped green onions, a handful of fresh cilantro leaves, a pinch of sesame seeds, and a drizzle of sriracha!! 

Bursting with all kinds of zesty exotic flavors, coconut sweetness and a bit of a spicy kick, this wholesome and comforting Thai Coconut Curry Soup tastes as heavenly as it is easy to prepare!

Bursting with all kinds of zesty exotic flavors, coconut sweetness and a bit of a spicy kick, this wholesome and comforting Thai Coconut Curry Soup tastes as heavenly as it is easy to prepare!
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Thai Coconut Curry Soup

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Bursting with all kinds of zesty exotic flavors, coconut sweetness and a bit of a spicy kick, this wholesome and comforting Thai Coconut Curry Soup tastes as heavenly as it is easy to prepare!
Servings: 2

Ingredients

  • 5.3 oz rice vermicelli noodles
  • 1 tbsp coconut oil
  • 1 small yellow onion, thinly sliced
  • 1 large carrot, cut into 2" matchsticks
  • 1 cup chopped broccoli florets
  • 12-15 snow peas, julienned
  • 1 cup bean sprouts

For the broth

Suggested garnish

  • Chopped green onions
  • Sesame seeds
  • Cilantro leaves
  • Drizzle of sriracha
  • Lime wedges

Instructions

  • Before you start, be sure that you have all your ingredients prepped and ready to go when needed.
  • Then, bring a pot of salted water to the boil and in it, cook the noodles for 2-3 minutes, or according to the directions on the package; when cooked, drain and rinse the noodles under cold running water to prevent them from cooking further.
  • While the noodles are happening, heat the coconut oil in a medium pot set over medium heat. Add the onion and carrots and cook them for about 2 minutes, until slightly softened and fragrant.
  • Meanwhile, combine the vegetable broth, coconut milk, yellow curry paste, lime juice, minced ginger and toasted sesame oil in a large measuring cup. Whisk vigorously until well combined, then pour this right into the pot with the onions and carrots; bring to the boil, then throw in the broccoli florets and snow peas. Bring back to a quick boil and then kill the heat.
  • Divide the cooked noodles evenly between 2 large bowls, top with the bean sprouts and then laddle the veggies and broth overtop.
  • Garnish as desired and serve without delay!

Notes

*if keeping this soup vegan is important to you, be sure to read the ingredients carefully on the curry paste as lots of them contain fish sauce or anchovies. 

Nutrition

Calories: 722kcal, Carbohydrates: 85g, Protein: 9g, Fat: 40g, Saturated Fat: 29g, Sodium: 664mg, Potassium: 670mg, Fiber: 6g, Sugar: 9g, Vitamin A: 9240IU, Vitamin C: 64.4mg, Calcium: 116mg, Iron: 6mg
Course: Main Course
Cuisine: Asian
Author: Sonia! The Healthy Foodie

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