Description
Warm up with a bowl of this comforting and aromatic Thai Coconut Curry Soup. Made with a flavorful blend of red curry paste, coconut milk, and fresh vegetables, this soup is perfect for a cozy night in.
Ingredients
Scale
For the Soup:
- 1 tablespoon coconut oil
- 1 small onion (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1 red bell pepper (sliced)
- 1 cup sliced mushrooms
- 1 cup baby spinach or bok choy
- 1 cup rice noodles (optional)
- ½ lime (juiced)
- fresh cilantro and lime wedges for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add the onion and sauté until softened.
- Stir in the garlic and ginger, cooking until fragrant.
- Add red curry paste, vegetable broth, and coconut milk. Stir well.
- Season with soy sauce and brown sugar. Simmer gently.
- Add bell pepper and mushrooms, cook until tender.
- If using noodles, add and cook as per instructions.
- Stir in spinach and lime juice just before serving.
- Ladle into bowls, garnish with cilantro and lime.
Notes
- To make it spicier, add chili flakes or Thai chili.
- For added protein, include tofu or shredded chicken.
- Use tamari for a gluten-free option.
Nutrition
- Serving Size: 1½ cups
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
