Description
Thai Vegetable Noodle Soup with Coconut Curry Broth is a rich, creamy, and comforting dish that perfectly balances fragrant Thai spices, fresh vegetables, and silky rice noodles. This vibrant soup features a luscious coconut curry broth, delivering warmth and bold flavors ideal for a wholesome, vegan, and gluten-free meal any time of year.
Ingredients
Scale
Fresh Vegetables
- 1 bell pepper, sliced
- 2 carrots, sliced
- 1 cup snap peas
- 1 cup mushrooms, sliced
Broth and Flavorings
- 1 can (13.5 oz) coconut milk
- 2 tbsp red or yellow curry paste
- 4 cups vegetable broth
- 3 cloves garlic, finely chopped
- 1-inch piece fresh ginger, finely chopped
- 2 tbsp fresh lime juice
Noodles
- 8 oz rice noodles
Herbs and Garnishes
- Fresh cilantro, chopped, for garnish
- Fresh Thai basil leaves, for garnish
- Optional: crushed peanuts or cashews
- Optional: sliced fresh chili peppers
Instructions
- Prepare the Vegetables: Wash and slice all fresh vegetables into bite-sized strips or slices to ensure even cooking and a balanced texture in the soup.
- Sauté Aromatics: Heat a little oil in a large pot over medium heat. Add finely chopped garlic and ginger and sauté until fragrant, about 1-2 minutes, forming the flavorful base of your broth.
- Add Curry Paste and Coconut Milk: Stir in 2 tablespoons of red or yellow curry paste and cook briefly to release its aroma. Then, add the coconut milk and vegetable broth, stirring until smooth and well combined.
- Simmer Vegetables: Add the prepared vegetables to the pot. Let the soup gently simmer for 5-7 minutes until the vegetables are tender but still vibrant and crisp.
- Cook Noodles Separately: In a separate pot, cook the rice noodles according to package instructions to avoid overcooking or soaking up too much broth. Drain and set aside.
- Combine and Season: Add the cooked noodles into the broth with vegetables. Stir in fresh lime juice, and season with salt and pepper to taste. Top with chopped cilantro and Thai basil before serving.
Notes
- Use Fresh Herbs: Adding cilantro and Thai basil at the end keeps their bright, fresh flavors intact.
- Don’t Overcook Vegetables: Cook vegetables just until tender to preserve their texture and color.
- Control Salt Levels: Since curry paste and broth may contain salt, taste before adding more.
- Toast Spices: If using whole spices, toast lightly before cooking to enhance aroma.
- Prep Ahead: Chop vegetables and measure out spices in advance to speed up the cooking process.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Thai soup, vegetable noodle soup, coconut curry broth, vegan soup, gluten-free, thai curry soup, coconut milk soup