Thai Coconut Curry (Printable Version)
A smooth and flavorful Thai soup with coconut milk, curry paste, fresh veggies, and tender noodles. Great for chilly evenings!
# What You'll Need:
01 -
400-500g (1 pack) rice vermicelli noodles.
02 -
1 large yellow bell pepper, thinly sliced.
03 -
1 large red bell pepper, sliced into thin strips.
04 -
2 medium carrots, sliced into thin pieces.
05 -
2 celery sticks, thinly sliced.
06 -
1 medium red onion, cut into thin slices.
07 -
6 garlic cloves, minced.
08 -
6 tablespoons red curry paste (Thai style).
09 -
1 tablespoon grated fresh ginger.
10 -
4 cups chicken or veggie broth.
11 -
1 can (13.5 oz) coconut milk.
12 -
Juice of 1 lime.
13 -
¼ cup fresh parsley or cilantro, finely chopped.
14 -
Salt and pepper as needed.
15 -
Cooking oil.
# Steps to Follow:
01 -
Boil some water in another pot and cook the noodles for about 2 minutes. Rinse under cold water after draining. Stir gently to keep them from clumping.
02 -
Warm oil in a large pot on medium. Toss in onion, bell peppers, carrots, and celery. Let them soften for 3-4 minutes.
03 -
Stir in garlic, ginger, and curry paste. Cook it all for 2 minutes until it smells amazing.
04 -
Add broth and mix. Turn it up to a boil, then leave it to simmer on low for 15 minutes, letting the flavors deepen.
05 -
Pour in the creamy coconut milk and cook for another 10 minutes. It’ll start to thicken a little.
06 -
Turn off the stove. Mix in the cilantro, the noodles, and lime juice. Add salt and pepper as you like.
# Additional Notes:
01 -
Best enjoyed warm just after making.
02 -
You can find red curry paste in international food aisles.