Thai Coconut Curry Soup 

This vibrant and aromatic Thai Coconut Curry Soup combines the rich flavors of coconut milk and red curry paste with an array of fresh vegetables and rice vermicelli noodles. It's a comforting, vegan-friendly dish that's both satisfying and easy to prepare perfect for cozy dinners or impressing guests with bold, authentic Thai flavors.

Ingredients

• 1 tablespoon sesame oil

• 1 teaspoon freshly grated ginger

• 2 tablespoons red curry paste

• ½ red onion, thinly sliced

• 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

• 1 (13.5 oz) can coconut milk (full-fat or lite)

• 3 cups vegetable broth

• 1 lime (juice and zest)

• 1 red bell pepper, thinly sliced

• 1 carrot, julienned

• 2 celery stalks, thinly sliced

• 4 oz rice vermicelli noodles

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

Directions

1. Sauté Aromatics:
   In a large pot, heat sesame oil over medium heat. Add grated ginger, red curry paste, and sliced red onion. Sauté for 1–2 minutes until fragrant.

2. Add Garlic and Seasonings:
   Stir in minced garlic, sea salt, ground black pepper, coconut sugar, and liquid aminos. Cook for an additional 1 minute, stirring frequently.

3. Incorporate Liquids:
   Pour in coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer over medium heat.

4. Add Vegetables:
   Add sliced red bell pepper, julienned carrot, and sliced celery to the pot. Continue to simmer for 5–7 minutes until the vegetables are tender.

5. Prepare Noodles:
   While the soup simmers, cook rice vermicelli noodles according to package instructions. Drain and set aside.

6. Combine and Serve:
   Add the cooked noodles to the soup, stirring gently to incorporate. Simmer for an additional 2 minutes to heat through.

7. Finish and Garnish:
   Stir in lime juice and zest. Ladle the soup into bowls, garnish with chopped fresh cilantro, and serve with lime wedges on the side.

Nutritional Information (per serving)

• Calories: Approximately 300 kcal

• Protein: 6 g

• Carbohydrates: 45 g

• Fat: 12 g

• Saturated Fat: 10 g

• Cholesterol: 0 mg

• Sodium: 700 mg

• Potassium: 400 mg

• Fiber: 3 g

• Sugar: 8 g