Description
A creamy and fragrant Thai Coconut Curry Soup packed with flavorful spices, fresh veggies, and noodles. This quick and easy recipe is perfect for a satisfying vegan meal with a balance of heat, sweetness, and umami.
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
- 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, 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 kind)
Instructions
- Heat Oil and Aromatics: In a pan over medium high heat, heat the sesame oil. Add the grated ginger and red curry paste. Fry while stirring for about 1 minute to release the aromas.
- Cook Onion and Garlic: Add the chopped red onion and minced garlic. Cook until the onion becomes slightly translucent, about 5 minutes.
- Add Seasonings: Stir in sea salt, ground black pepper, coconut sugar, and liquid aminos. Mix well to combine the flavors.
- Add Liquids and Simmer: Pour in the coconut milk and vegetable broth. Bring the soup to a boil, then reduce the heat to a simmer. Let it simmer for 10 minutes, stirring occasionally. Optional: simmer longer for a deeper flavor.
- Add Fresh Ingredients and Finish: Squeeze the lime juice into the soup for brightness. Stir in sambal oelek or Sriracha if using. Remove the soup from heat and stir in finely chopped Thai basil and spinach.
- Prepare Noodles: While the soup simmers, cook the dry noodles according to the package instructions. Drain and set aside.
- Serve: Serve the soup hot with noodles added in bowls. Garnish with optional purple cabbage for color and texture.
Notes
- Use full fat coconut milk for a creamier soup or lite for a lighter version.
- Adjust the heat level by varying the amount of red curry paste and sambal oelek or Sriracha.
- Any type of noodles will work—vermicelli, udon, soba, or rice noodles.
- Add more veggies like bell peppers or mushrooms for extra texture and nutrition.
- For a gluten free option, use tamari or coconut aminos instead of soy sauce and gluten free noodles.
- This soup can be simmered longer for a richer flavor and thicker consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 136 kcal
- Sugar: 5.4 g
- Sodium: 400 mg
- Fat: 9.4 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 0.5 g
- Protein: 3.2 g
- Cholesterol: 0 mg
