Thai Vermicelli Noodle Soup
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.
Servings 4
Calories 246kcal
Ingredients
- 2 tablespoons coconut oil
- 2 cloves garlic minced
- ½ cup chopped green onions
- 1 cup chopped red bell pepper
- 1 cup chopped broccoli
- 1 medium carrot chopped
- 3 tablespoons vegan Thai yellow curry paste see tip
- ½ teaspoon ground ginger
- 2 cups vegetable broth
- 1 cup water
- 1 14-ounce can full-fat coconut milk
- 3 tablespoons brown sugar
- 4 ounces rice 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.
Nutrition
Calories: 246kcal | Carbohydrates: 42g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 549mg | Potassium: 264mg | Fiber: 3g | Sugar: 14g | Vitamin A: 6003IU | Vitamin C: 73mg | Calcium: 61mg | Iron: 1mg