Description
A flavorful and aromatic Thai coconut curry soup.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 2 cups vegetables (carrots, bell peppers, and zucchini)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a pot over medium heat.
- Add chopped onion and sauté until translucent.
- Add minced garlic and grated ginger; cook for 1 minute.
- Stir in red curry paste and cook for another minute.
- Add vegetable broth and bring to a boil.
- Stir in coconut milk and vegetables; simmer for 10 minutes.
- Add soy sauce and lime juice; mix well.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the spice level by adding more or less curry paste.
- You can add protein like tofu or chicken for more substance.
- Serve with rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: thai coconut curry soup, vegan soup, coconut milk soup, curry soup, Thai cuisine