Thai Coconut Curry Soup
Ingredients
The soup
-
5.3
oz
rice vermicelli noodles
-
1
tbsp
coconut oil
-
1
small
yellow onion, thinly sliced
-
1
large
carrot, cut into 2" matchsticks
-
1
cup
chopped broccoli florets
-
12-15
pieces
snow peas, julienned
-
1
cup
bean sprouts
The broth
-
2½
cups
vegetable broth
-
1
cup
full fat coconut milk
-
3
tbsp
yellow thai curry paste
-
2
tbsp
lime juice
-
1
tbsp
minced ginger
-
1
tbsp
toasted sesame oil
Suggested garnish
-
to taste
chopped green onions
-
to taste
sesame seeds
-
to taste
cilantro leaves
-
to taste
drizzle of sriracha
-
to taste
lime wedges
Instructions
- Prepare all ingredients before starting.
- Bring a pot of salted water to a boil and cook the rice noodles for 2-3 minutes, then drain and rinse with cold water.
- Heat coconut oil in a medium pot over medium heat, add onion and carrots, and cook for about 2 minutes until softened.
- In a separate measuring cup, combine vegetable broth, coconut milk, yellow curry paste, lime juice, minced ginger, and toasted sesame oil, whisk until combined.
- Pour the broth mixture into the pot with the onions and carrots, bring to a boil, then add broccoli and snow peas.
- Once boiling, remove from heat.
- Divide the cooked noodles between bowls, top with bean sprouts, then ladle the veggies and broth over the noodles.
- Garnish as desired and serve immediately.
Nutrition Facts (estimated)
Servings
2
Calories
722
Total fat
40g
Total carbohydrates
85g
Total protein
9g
Sodium
664mg
Cholesterol
0mg
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