A creamy and aromatic Thai-inspired soup featuring a coconut milk base, vibrant vegetables, and a touch of curry spices. Perfect for a comforting and flavorful meal.
Ingredients
For the Soup:
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp red curry paste (adjust for spice level)
- 1 can (400 ml) coconut milk
- 4 cups vegetable broth
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 1 cup red bell pepper, thinly sliced
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp lime juice
For Garnish:
- Fresh cilantro
- Red chili slices
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Cook the Aromatics:
- Heat vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened. Stir in the red curry paste and cook for 1 minute.
- Add the Broth and Coconut Milk:
- Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a gentle simmer.
- Cook the Vegetables:
- Add the carrots, broccoli, and bell peppers. Simmer for 10-12 minutes, or until the vegetables are tender but still crisp.
- Season the Soup:
- Stir in soy sauce, sugar, and lime juice. Taste and adjust seasoning as needed.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro, red chili slices, and lime wedges. Serve hot.
Nutritional Information (Per Serving):
- Calories: 200 kcal
- Protein: 4g
- Carbohydrates: 18g
- Fat: 12g
- Sodium: 450mg
Notes
- Add tofu, shrimp, or chicken for extra protein.
- Substitute red curry paste with green or yellow curry paste for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊