Thai Coconut Curry Soup
Coconut milk, red curry paste, lemongrass, and lime leaf form the base of this fragrant soup, which comes together in about 30 minutes on the stovetop. Tofu and seasonal vegetables simmer directly in the broth, absorbing the spiced, slightly sweet flavors throughout.
Ingredients
- 1 tablespoon coconut oil extra virgin
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons Thai red curry paste adjust to taste
- 400 milliliters coconut milk full-fat
- 3 cups vegetable broth preferably homemade
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon maple syrup for balance
- 2 cups mixed vegetables such as bell peppers, mushrooms, and snow peas
- 100 grams tofu cubed, for protein
- 1 bunch fresh cilantro for garnish
- 1 red chili chili sliced, optional for heat
Instructions
- Heat the coconut oil in a large saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, cooking until fragrant, approximately 2 minutes.
- Stir in the Thai red curry paste, allowing it to cook through and release its aroma, about 2 minutes.
- Pour in the coconut milk and vegetable broth, stirring to combine. Let the mixture come to a gentle simmer.
- Add the soy sauce, lime juice, and maple syrup, adjusting the seasonings as needed.
- Introduce the mixed vegetables and tofu, simmering until the vegetables are tender yet crisp, around 10-15 minutes.
Notes
- Consider substituting tempeh for tofu for a nutty flavor, or add extra vegetables of your choice.
- If you enjoy a spicier dish, increase the Thai red curry paste or add fresh chili pepper to the simmering soup.
Nutrition
Calories: 350kcalCarbohydrates: 26gProtein: 9gFat: 26gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1267mgPotassium: 505mgFiber: 5gSugar: 7gVitamin A: 6318IUVitamin C: 16mgCalcium: 102mgIron: 5mg
Tried this recipe?Rate this recipe !
