If you love takeout Thai food but are trying to save money, this budget-friendly Thai Curry Coconut Soup with vermicelli noodles is a must-try! It's got all of the flavor, with hints of coconut and curry, but won't put a dent in your wallet.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: Thai
Servings: 4
Calories: 246kcal
Author: Olivia Biermann
Ingredients
2tablespoonscoconut oil
2clovesgarlicminced
½cupchopped green onions
1cupchopped red bell pepper
1cupchopped broccoli
1mediumcarrotchopped
3tablespoonsvegan Thai yellow curry pastesee tip
½teaspoonground ginger
2cupsvegetable broth
1cupwater
114-ounce canfull-fat coconut milk
3tablespoonsbrown sugar
4ouncesrice vermicelli noodles
Instructions
Heat a medium pot over medium heat. Add the coconut oil and heat until simmering. Add the garlic and green onions and cook for 3 minutes, stirring frequently until the garlic is just beginning to brown. Add the bell pepper, broccoli, and carrot. Cook for 3 to 4 minutes, stirring occasionally, until softened slightly.
Add the curry paste, ginger, vegetable broth, water, coconut milk, and brown sugar. Stir until combined and the curry paste is completely dissolved. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the soup has thickened slightly.
Meanwhile, cook the noodles in a separate medium pot according to the package directions. Drain.
Add the noodles to the curry mixture and stir to combine. Divide evenly among four bowls. Serve.
Notes
Tip: Be sure to read the ingredients list on your curry paste, as some brands contain seafood.