Thai Coconut Curry Soup
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!
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.
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.
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.
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.
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.
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.
Next, ladle the veggies overtop the noodles and bean sprouts…
…and finally, divide the broth equally among both bowls.
Garnish your soups as desired and serve without delay!
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!!
Thai Coconut Curry Soup
- 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
- 2-1/2 cups vegetable broth
- 1 cup full fat coconut milk
- 3 tbsp yellow thai curry paste*
- 2 tbsp lime juice
- 1 tbsp minced ginger
- 1 tbsp toasted sesame oil
- Chopped green onions
- Sesame seeds
- Cilantro leaves
- Drizzle of sriracha
- Lime wedges
- 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!
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!