Description
Thai coconut curry soup is a creamy, aromatic delight that captures the essence of Thai cuisine. This quick and easy recipe combines rich coconut milk with fragrant spices and fresh vegetables, making it perfect for cozy nights or impressing guests. Ready in just 30 minutes, each bowl offers a comforting warmth that will tantalize your taste buds.
Ingredients
Scale
- 1 can full-fat coconut milk
- 2 tablespoons red curry paste
- 4 cups low-sodium vegetable broth
- 2 cups mixed fresh vegetables (bell peppers, spinach)
- 1 cup protein (chicken or tofu)
- Fresh herbs (cilantro or basil) for garnish
Instructions
- Chop vegetables and cut protein into bite-sized pieces.
- In a large pot over medium heat, sauté minced garlic and ginger in oil until fragrant.
- Stir in red curry paste and cook for an additional minute to release flavors.
- Gradually whisk in coconut milk and vegetable broth; bring to a simmer.
- Add chopped vegetables and protein; cook until protein is cooked through (10-15 minutes).
- Serve hot, garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 21g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
Keywords: - Adjust the amount of red curry paste based on your spice preference. - Feel free to swap proteins or add more vegetables for customization. - A squeeze of lime juice before serving brightens up the flavors.