Thai Coconut Curry Vegetable Soup
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Ladle
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 (14 oz) can full-fat coconut milk
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 1 zucchini, chopped
- 2 cups baby spinach
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, for serving
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and cook for 3 minutes until the onion softens.
- Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
- Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer.
- Add the carrots, red bell pepper, and broccoli. Simmer for 8 minutes until the vegetables begin to soften.
- Add the zucchini and cook for another 4 minutes.
- Stir in the baby spinach and lime juice. Cook for 1 minute until the spinach wilts. Season with salt and pepper.
- Ladle into bowls and top with fresh cilantro before serving.
Notes
Cool the soup completely before dividing it into freezer-safe containers. When reheating, warm it slowly over low heat and stir well to keep the coconut milk smooth. If the curry tastes too mild after freezing, add a small spoonful of fresh curry paste while reheating.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife, Wooden spoon, Ladle
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife, Wooden spoon, Ladle