Description
A soul-warming Coconut Curry Soup brimming with rich flavors of coconut milk, zesty lime, and aromatic spices.
Ingredients
Scale
- 2 tbsp Coconut oil
- 2–3 tbsp Red curry paste
- 1 tbsp Fresh ginger, minced
- 2 Garlic cloves, minced
- 1 stalk Lemongrass, bruised
- 1 can Full-fat coconut milk (~13.5 oz)
- 3 cups Vegetable broth
- 1 tbsp Fish sauce (or soy sauce for vegan)
- 1 tbsp Brown sugar (or maple syrup)
- 1 Lime, juiced
- 1 Yellow onion, sliced
- 1 Red bell pepper, julienned
- 1 cup Mushrooms, sliced
- ¼ cup Thai basil, fresh
- ¼ cup Cilantro, fresh
- To taste Thai chilies or jalapeños (optional)
Instructions
- Heat coconut oil in a pot and bloom the red curry paste with minced ginger and garlic.
- Slowly whisk in the coconut milk and vegetable broth until fully combined.
- Season with fish sauce and brown sugar, then add sliced onion, bell pepper, and mushrooms.
- Squeeze in lime juice and stir in fresh Thai basil.
- Serve hot, garnished with cilantro and optional chili slices.
Notes
Store leftovers in airtight containers for up to three days in the refrigerator, or freeze for future meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg