Description
A rich and creamy Thai coconut curry soup that combines aromatic spices with fresh vegetables and coconut milk for a delightful meal.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger; sauté until fragrant.
- Stir in red curry paste and cook for another minute.
- Pour in coconut milk and vegetable broth; bring to a simmer.
- Add mixed vegetables and cook until tender.
- Stir in soy sauce and lime juice.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the spice level by adding more or less curry paste.
- For a protein boost, add tofu or chicken.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Thai Coconut Curry Soup, creamy soup, vegan soup, Thai cuisine