Description
A rich and flavorful Thai coconut curry soup, blending aromatic spices with creamy coconut milk.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Chili flakes, for heat (optional)
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add diced onion, garlic, and ginger. Sauté until fragrant.
- Stir in red curry paste and cook for one minute.
- Pour in vegetable broth and bring to a boil.
- Add coconut milk and mixed vegetables. Simmer for 10-15 minutes.
- Stir in soy sauce and lime juice. Adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro and chili flakes if desired.
Notes
- For added protein, include tofu or chicken.
- Adjust spice level by varying curry paste or adding fresh chilies.
- Serve with lime wedges for an extra zesty flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: thai coconut curry soup recipe