Thai Coconut Curry Soup (Print Version)
# Ingredients:
01 -
1 pack rice vermicelli noodles (400-500g).
02 -
1 large red bell pepper, cut into thin strips.
03 -
1 large yellow bell pepper, cut into thin strips.
04 -
1 medium red onion, sliced thin.
05 -
2 celery stalks, sliced thin.
06 -
2 medium carrots, sliced thin.
07 -
6 tablespoons Thai red curry paste.
08 -
6 cloves garlic, finely chopped.
09 -
1 tablespoon fresh ginger, grated.
10 -
4 cups vegetable or chicken broth.
11 -
1 can (13.5 oz) coconut milk.
12 -
ΒΌ cup fresh cilantro or parsley, chopped.
13 -
1 lime, juiced.
14 -
Salt and pepper to taste.
15 -
Oil for cooking.
# Instructions:
01 -
Heat oil in a big pot over medium heat. Add peppers, onion, carrots and celery. Cook for 3-4 minutes until soft.
02 -
Mix in curry paste, ginger and garlic. Cook for 2 minutes until it smells good.
03 -
Pour in broth and stir well. Let it bubble, then turn down heat and cook for 15 minutes until the color gets darker.
04 -
In another pot, boil water and cook noodles for 2 minutes. Drain and rinse with cold water. Stir them while cooking so they don't stick.
05 -
Add coconut milk to the soup and cook 10 more minutes until it thickens slightly.
06 -
Turn off heat. Add cilantro, lime juice and noodles. Season with salt and pepper.
# Notes:
01 -
Serve hot right away for best taste.
02 -
Find Thai red curry paste in the international food section.