Description
This Thai Coconut Curry Soup is a creamy, flavorful, and fragrant dish loaded with fresh vegetables and noodles. It’s quick and easy to prepare, making it a perfect comforting meal with a balanced blend of spicy, sweet, and savory notes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 tablespoons red curry paste (vegan)
- ½ red onion (3.5 g)
- 4 cloves garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons coconut sugar (or any sugar)
- 1 tablespoon liquid aminos (or gluten free tamari/coconut aminos/lite soy sauce)
- 1 (13.5 ounce) can coconut milk (full fat or lite, 383 g)
- 3 cups vegetable broth
- 1 lime
- ½ tablespoon sambal oelek (or Sriracha for heat, optional)
- Handful Thai basil, finely chopped
- Handful spinach, finely chopped
- Handful purple cabbage (optional, for topping)
- 8-12 ounces dry noodles (vermicelli, udon, soba or preferred type)
Instructions
- Heat the aromatics: In a pan over medium-high heat, warm the sesame oil. Add the grated ginger and red curry paste and fry, stirring constantly, for about 1 minute to release the flavors.
- Sauté onion and garlic: Add the chopped red onion and minced garlic to the pan and cook until the onion becomes slightly translucent, about 5 minutes.
- Add seasonings and liquids: Sprinkle in the sea salt, ground black pepper, coconut sugar, and liquid aminos. Stir well to combine all the ingredients.
- Add coconut milk and broth: Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer and let it cook for about 10 minutes, stirring occasionally. You may simmer longer for deeper flavor if desired.
- Finish the soup: Squeeze fresh lime juice into the soup and stir in sambal oelek or Sriracha if using. Remove the soup from heat.
- Prepare noodles: While the soup simmers, cook your choice of noodles according to package instructions.
- Serve: Place noodles in bowls, ladle the hot soup over them, and garnish with chopped Thai basil, spinach, and optional purple cabbage.
Notes
- This soup is naturally vegan and can be adapted to your preferred spice level by adjusting the amount of sambal oelek or Sriracha.
- You can substitute liquid aminos with gluten-free tamari or coconut aminos if preferred.
- Choose your favorite noodle type for texture variation; vermicelli, udon, or soba work great.
- Simmering longer deepens the flavor profile, so you can extend the cooking time if you have it.
- The addition of fresh herbs like Thai basil and greens adds freshness and nutrition to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 136 kcal
- Sugar: 5.4 g
- Sodium: 500 mg
- Fat: 9.4 g
- Saturated Fat: 8 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 0.5 g
- Protein: 3.2 g
- Cholesterol: 0 mg
