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A zesty bowl of Thai-style soup that blends fragrant green curry with creamy coconut milk, done in only 15 minutes flat.
Key Components:
- Green curry paste: Delivers core taste
- Coconut milk: Makes a smooth base
- Rice vermicelli: Softens right away
- Fresh ginger: Gives a kick
- Fresh herbs: Cilantro, basil, chives
- Lime: Lifts all flavors
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Step-by-Step Guide:
- Make Your Foundation
- Cook ginger with garlic
- Pour in veggie broth
- Mix in curry paste
- Let it bubble up
- Form The Soup
- Pour coconut milk
- Let it bubble gently
- Taste for salt
- Set on low heat
- Drop In Noodles
- Put vermicelli in
- Wait until soft
- Watch closely
- Mix now and then
- Last Touches
- Toss in fresh herbs
- Add lime juice
- Give it a final taste
- Grab your bowls right away
Keeping It Fresh:
Stays good for 2-3 days in the fridge. Put herbs in later. Doesn't work well frozen.
Great Sidekicks:
Try it with a chunk of crispy bread or warm naan.
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Smart Tricks:
- Freeze ginger before grating
- Never let coconut milk bubble hard
- Save noodles for the end
- Make it as spicy as you want
I've tried this soup countless ways and found my best results come from throwing herbs in at the last second and keeping a close eye on those noodles.
Common Recipe Questions
- → What curry paste should I use?
- Thai Kitchen is great. Look for vegan-friendly labels.
- → What about different noodles?
- Ramen or rice noodles are solid swaps.
- → How do I bump up the spice?
- Toss in more curry paste or chili peppers.
- → What can I add for protein?
- Try chickpeas, tofu, or tempeh pieces.
- → Is light coconut milk okay?
- Full-fat's better for taste and texture.