Description
A warm and comforting Thai Coconut Curry Soup bursting with aromatic spices, creamy coconut milk, and colorful mixed vegetables. Perfect for a cozy meal that combines vibrant flavors and wholesome ingredients in under 40 minutes.
Ingredients
Scale
Base Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
Flavoring
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
Vegetables
- 2 cups mixed vegetables (carrots, bell peppers, broccoli)
Garnish
- Fresh cilantro for garnish
Instructions
- Heat the oil: Heat coconut oil in a pot over medium heat until shimmering and hot for sautéing.
- Sauté the onion: Add the diced onion to the pot and cook until translucent, about 3-5 minutes, stirring occasionally to soften and develop sweetness.
- Add garlic and ginger: Stir in the minced garlic and grated ginger; cook for about 1 minute until fragrant but not browned.
- Incorporate red curry paste: Add 2 tablespoons of red curry paste to the pot and cook for an additional minute, stirring continuously to release the flavors.
- Add liquids: Pour in the coconut milk and vegetable broth while stirring to combine all ingredients smoothly.
- Add vegetables and simmer: Toss in the mixed vegetables (carrots, bell peppers, broccoli) and bring the soup to a simmer over medium heat.
- Season the soup: Stir in 2 tablespoons of soy sauce and 1 tablespoon of lime juice to enhance the flavor.
- Cook vegetables: Let the soup simmer gently for 10-15 minutes until the vegetables are tender but still vibrant and slightly crisp.
- Serve: Ladle the hot soup into bowls and garnish generously with fresh cilantro for a bright, herbal finish.
Notes
- Use fresh vegetables but feel free to swap or add your favorites like snap peas or zucchini.
- Adjust curry paste quantity based on desired spice level.
- For a gluten-free option, use tamari instead of soy sauce.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Add cooked tofu or chickpeas to increase protein content.
