Description
A warm and comforting Thai coconut curry soup with rich flavors.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, diced
- 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 (carrots, bell peppers, broccoli)
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in garlic and ginger, cooking for 1 minute.
- Add red curry paste and cook for another minute.
- Pour in coconut milk and vegetable broth, stirring to combine.
- Add mixed vegetables and bring to a simmer.
- Stir in soy sauce and lime juice.
- Simmer for 10-15 minutes until vegetables are tender.
- Serve hot and garnish with fresh cilantro.
Notes
- This soup can be made vegan by using vegetable broth.
- Adjust the spice level by adding more or less curry paste.
- Feel free to add protein like tofu or chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: thai coconut curry soup