Description
A delicious and aromatic Thai Coconut Curry Soup that combines fresh vegetables and coconut milk for a comforting meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 ounces) coconut milk
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup carrots, sliced
- 1 cup bell pepper, sliced
- 1 cup snap peas
- 1 cup mushrooms, sliced
- 1 cup cooked chicken or tofu, cubed (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the red curry paste to the pot and cook for another 2 minutes, stirring frequently.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the soy sauce and lime juice, then incorporate the sliced carrots, bell pepper, snap peas, and mushrooms. If using, add the cooked chicken or tofu.
- Simmer the soup for about 10-15 minutes, or until the vegetables are tender.
- Taste and adjust seasoning if needed, adding more lime juice or soy sauce to your preference.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a spicier soup, add sliced jalapeños or a dash of sriracha.
- Feel free to substitute any vegetables you have on hand, such as zucchini or spinach, for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg