Thai Coconut Curry Soup
View original ↗
Jessica in the Kitchen · by Jessica Hylton★ 5.0 (14)

Thai Coconut Curry Soup

NUTRITION · PER SERVING35M COOK
CAL 22%·PRO 16%
CARBS 83G75% OF CAL
2G FIBER0G ADDED0G INTRINSIC76G OTHER5G TOTAL SUGAR
FAT 8G15% OF CAL
4G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, fragrant Thai coconut curry soup with vegetables, noodles, and fresh herbs. Quick, aromatic, and satisfying with layers of coconut and spice.

mainthaisoupdairy freeveganvegetarian
View the full recipe on Jessica in the Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons red curry paste - I use this vegan one
  • ½ red onion ((3.5g))
  • 4 cloves garlic (minced)
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons coconut sugar (or any sugar)
  • 1 tablespoon liquid aminos (or gluten free tamari/coconut aminos/lite soy sauce)
  • 1 (13.5 ounce) can coconut milk (full fat or lite, (383g))
  • 3 cups vegetable broth
  • 1 lime
  • ½ tablespoon sambal oelek (or Sriracha for heat, optional)
  • handful Thai basil (finely chopped)
  • handful spinach (finely chopped)
  • handful purple cabbage (optional, for topping)
  • 8-12 ounces dry noodles (any noodles work - vermicelli noodles, udon noodles, soba noodles or other preferred kind)
PREP
15M
SODIUM
970MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.