Thai Coconut Curry Soup: Easy & Fragrant Comfort in a Bowl
A creamy, aromatic Thai coconut curry soup with fresh vegetables, noodles, and bold Thai flavors. Packed with warmth and complexity, this fuss-free bowl is perfect for weeknights and feels like a comforting hug in every spoonful.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stewing
- Cuisine: Thai
- Diet: Pescatarian
Ingredients
1 tablespoon sesame oil (or coconut oil)
1 teaspoon freshly grated ginger
2 tablespoons red curry paste (use vegan/pescatarian version)
1 (13.5 oz) can full-fat coconut milk
4 cups vegetable broth
8 oz egg noodles (or rice noodles)
1 medium carrot, julienned
1 red bell pepper, thinly sliced
2 cups broccoli florets
2 tablespoons lime juice, plus extra to taste
10 fresh Thai basil leaves, roughly torn
Instructions
Heat oil in a large pot over medium heat. Add ginger and sauté for 1 minute. Stir in curry paste and cook for 30 seconds to toast the spices.
Add coconut milk and vegetable broth, bringing to a gentle simmer. Cook for 5 minutes to develop flavor.
Add julienned carrot and red bell pepper. Simmer for 5 minutes until slightly tender.
Add broccoli and noodles. Cook for 3-4 minutes until noodles are al dente and vegetables are crisp-tender.
Stir in lime juice just before serving. Garnish with torn Thai basil.
Notes
Adjust curry paste quantity to taste. Add lemongrass or kaffir lime leaves for extra authenticity. Leftovers keep in the fridge for 3-4 days. Can be frozen for up to 1 month, though noodles may soften upon thawing.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 22g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg