This Thai Curry Soup is loaded with tender rice noodles, bright and acidic tomatoes, creamy coconut milk, and a just a tiny kick of spice!

This Thai Curry Soup is loaded with tender rice noodles, bright and acidic tomatoes, creamy coconut milk, and a just a tiny kick of spice!

This dish is somewhere between what I would consider a soup and a noodle bowl. I decided to call this a soup, but it’s swimming in a thick and rich saucy base. Because of this, each slurpy spoonful of this dish is LOADED with a gorgeous and creamy coconut milk based sauce and lots of different, colorful vegetables like crunchy snow peas, and bell peppers. You can’t go wrong with these flavors!

Not to mention, this dish is dairy free, gluten free, and vegan, so this one shit suit your lifestyle if you have sensitivities or choose not to consume any of those foods! I hope you all love this dish as much as I did!

So what are you waiting for?! Let’s get cooking!

Here’s what you’ll need:

1 tbsp garlic, minced

½ cup chopped white onion

2 red bell pepper

1 cup cherry tomatoes

9 oz snow peas

2 cups vegetable broth

1 can coconut milk, full fat

6 oz tomato paste

2 tbsp green curry paste

2 tsp ground fresh chili paste

6 basil leaves, chopped

16 oz linguine rice noodles

 

Directions:

  1. In a large stockpot, add sweet onions and garlic in olive oil and cook over medium heat until just tender, about 3-4 minutes.
  2. Add cherry tomatoes and sliced peppers. Cook for an additional 3-4 minutes to allow tomatoes to burst and peppers to soften slightly.
  3. Stir in remaining ingredients, except rice noodles and bring soup to a boil. Reduce heat to low, cover, and allow to simmer an additional 3-4 minutes, stirring occasionally. 
  4. Add rice noodles to the hot broth and stir in allow to cook as directed, they should be tender after 2-3 minutes. Enjoy your Thai Curry Soup hot!
This Thai Curry Soup is loaded with tender rice noodles, bright and acidic tomatoes, creamy coconut milk, and a just a tiny kick of spice!
This Thai Curry Soup is loaded with tender rice noodles, bright and acidic tomatoes, creamy coconut milk, and a just a tiny kick of spice!
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Thai Curry Soup
Author: Maddie Augustin
Ingredients
  • 1 tbsp garlic minced
  • ½ cup chopped white onion
  • 2 red bell pepper
  • 1 cup cherry tomatoes
  • 9 oz snow peas
  • 2 cups vegetable broth
  • 1 can coconut milk full fat
  • 6 oz tomato paste
  • 2 tbsp green curry paste
  • 2 tsp ground fresh chili paste
  • 6 basil leaves chopped
  • 16 oz linguine rice noodles
Instructions
  1. In a large stockpot, add sweet onions and garlic in olive oil and cook over medium heat until just tender, about 3-4 minutes.
  2. Add cherry tomatoes and sliced peppers. Cook for an additional 3-4 minutes to allow tomatoes to burst and peppers to soften slightly.
  3. Stir in remaining ingredients, except rice noodles and bring soup to a boil. Reduce heat to low, cover, and allow to simmer an additional 3-4 minutes, stirring occasionally.
  4. Add rice noodles to the hot broth and stir in allow to cook as directed, they should be tender after 2-3 minutes.

This Thai Curry Soup is loaded with tender rice noodles, bright and acidic tomatoes, creamy coconut milk, and a just a tiny kick of spice!