Description
A flavorful Thai coconut curry soup with rich spices and creamy coconut milk.
Ingredients
Scale
- 1 tbsp coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup mushrooms, sliced
- 1 tbsp soy sauce
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a pot over medium heat.
- Add onion, garlic, and ginger. Sauté for 2 minutes.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk and vegetable broth. Bring to a simmer.
- Add bell pepper, carrot, and mushrooms. Cook for 10 minutes.
- Season with soy sauce and lime juice.
- Garnish with fresh cilantro before serving.
Notes
- Adjust spice level by adding more or less curry paste.
- For extra protein, add tofu or shrimp.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Thai coconut curry soup, vegetarian Thai soup, easy curry soup