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Thai Coconut Curry Soup with Vegetables

Thai Coconut Curry Soup with Vegetables

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Ingredients Method Notes

Ingredients
  

  • 1 Tbsp coconut oil or olive oil
  • 1 small onion sliced
  • 2 cloves garlic minced
  • 1 inch piece fresh ginger grated
  • 1-2 tsp Thai red curry paste (adjust to taste)
  • 4 cups vegetable broth
  • 1 can coconut milk (13.5 oz)
  • 1 medium carrot julienned or thinly sliced
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup snap peas or green beans
  • 1 Tbsp tamari or soy sauce
  • 1/2 lime juiced (plus more to taste)
  • fresh cilantro and/or Thai basil for garnish

Method
 

  1. Warm oil in a large pot over medium heat. Add onion and sauté until translucent.
  2. Add garlic, ginger, and curry paste, stirring until fragrant (about 1 minute).
  3. Pour in the vegetable broth and coconut milk, stirring to combine.
  4. Add the carrot, bell pepper, and broccoli. Simmer gently for 8–10 minutes until the vegetables are tender but vibrant.
  5. Stir in tamari and lime juice, then taste and adjust seasoning - adding more curry paste or lime as desired.
  6. Serve warm, garnished with fresh cilantro or Thai basil.

Notes

Optional Add-Ons:
  • Add tofu cubes, shrimp, or rice noodles for extra protein and substance
  • A drizzle of chili oil for gentle heat
  • A few spinach leaves stirred in just before serving for extra greens