Thai Coconut Curry Vegetable Noodle Soup
Bring the taste of Thailand to your kitchen with this delicious Thai Coconut Curry Vegetable Noodle Soup. Bursting with the creamy richness of coconut milk, the zing of Thai green curry paste, and the vibrant goodness of fresh vegetables, this soup is both comforting and nutrient-packed. It’s the perfect dish for chilly evenings, family dinners, or even a cozy night in.
- [wprm-recipe-posted-date]
- [wprm-recipe-comments]
Ingredients
- 400 ml Coconut Milk
- 1 Potato medium-sized, diced
- 2 Garlic Cloves minced
- 1 cup Carrot sliced
- 1 cup Zucchini sliced
- 1 cup Baby Corn halved
- 3 tsbp Thai Green Curry Paste
- 200 grams Udon Noodles (or noodles of choice)
- 1/2 cup Basil Leaves fresh
- 2 Green Onion sliced
- Salt to taste
Instructions
Prepare the Vegetables
- Dice the potato, slice the carrots, zucchini, and baby corn, and mince the garlic. Set everything aside.
Sauté Aromatics
- Heat a tablespoon of oil in a large pot over medium heat. Add minced garlic and sauté until fragrant.
Cook the Curry Base
- Stir in the Thai green curry paste and cook for 1–2 minutes until it releases its aroma.
Add Vegetables and Coconut Milk
- Add the diced potato, carrots, and baby corn to the pot. Pour in the coconut milk and 2 cups of water (or vegetable broth). Bring to a boil, then reduce to a simmer.
Cook the Noodles
- While the soup simmers, cook the udon noodles according to package instructions. Drain and set aside.
Add Zucchini and Season
- After 10 minutes of simmering, add the zucchini to the soup. Cook for another 5–7 minutes or until the vegetables are tender. Adjust salt to taste.
Assemble the Soup
- Divide the cooked noodles among serving bowls. Pour the hot curry soup over the noodles.
Garnish and Serve
- Top with fresh basil leaves and green onions for a vibrant finish. Serve hot and enjoy!