This Thai Coconut Curry Soup is a comforting, aromatic dish that combines the rich flavors of coconut milk with the vibrant spices of Thai red curry paste. Packed with fresh vegetables like bell peppers, carrots, celery, and red onion, along with rice vermicelli noodles, it offers a satisfying and flavorful meal. The addition of lime juice and cilantro just before serving adds a refreshing brightness to the soup, making it a perfect choice for a cozy dinner.

INGREDIENTS

• 4 cups vegetable or chicken broth

• 1 tablespoon Thai red curry paste

• 1 can (13.5 oz) coconut milk

• 1 cup rice vermicelli noodles

• 1 red bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 medium red onion, thinly sliced

• 2 medium carrots, thinly sliced

• 2 celery stalks, thinly sliced

• 2 cloves garlic, minced

• 1-inch piece fresh ginger, minced

• 1 tablespoon olive oil

• Salt and pepper to taste

• Juice of 1 lime

• Fresh cilantro leaves for garnish

DIRECTIONS

1. Heat olive oil in a large pot over medium heat.

2. Add minced garlic and ginger; sauté for 1 minute until fragrant.

3. Stir in Thai red curry paste and cook for another minute.

4. Pour in the vegetable or chicken broth and bring to a simmer.

5. Add coconut milk, bell peppers, carrots, celery, and red onion to the pot.

6. Simmer for 10–15 minutes until vegetables are tender.

7. Add rice vermicelli noodles and cook according to package instructions, usually 3–5 minutes.

8. Season with salt and pepper to taste.

9. Stir in lime juice just before serving.

10. Ladle soup into bowls and garnish with fresh cilantro leaves.

NUTRITIONAL VALUE (per serving)

• Calories: 701

• Carbohydrates: 72g

• Fat: 41g

• Protein: 7g

• Fiber: 4g

• Sodium: 1,000mg

• Potassium: 1,200mg

• Iron: 3.5mg

• Vitamin C: 90mg