Thai Coconut Curry Vegetable Soup
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons Thai red curry paste
- 4 cups low-sodium vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 5 cups frozen mixed vegetables (carrots, broccoli, peas, and bell peppers)
- 2 tablespoons soy sauce
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
- Stir in the garlic and ginger. Cook for 1 minute until fragrant.
- Add the Thai red curry paste and stir for 30 seconds to toast the spices.
- Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer.
- Add the frozen mixed vegetables and soy sauce. Simmer for 8 minutes until the vegetables are tender.
- Remove the pot from heat and stir in the lime juice.
- Ladle the soup into bowls and top each serving with chopped cilantro.
Notes
Frozen vegetables release some water as they cook, so taste the broth before adding extra liquid. Start with 2 tablespoons of curry paste and add more at the end if you prefer stronger spice. Leftovers keep in the fridge for three days and reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Ladle
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Ladle