Description
A comforting and aromatic Thai soup made with coconut milk and red curry paste, filled with fresh vegetables and optional protein.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 2 cups cooked chicken or tofu (optional)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Sauté the diced onion, minced garlic, and ginger until fragrant.
- Stir in the red curry paste for about a minute to activate the spices.
- Pour in the coconut milk and vegetable broth, stirring well to combine.
- Add the bell pepper, mushrooms, and broccoli. Simmer until the vegetables tenderize.
- If using, introduce cooked chicken or tofu when the veggies are almost ready.
- Finish with soy sauce and lime juice. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Adjust spice levels by tasting as you go. Fresh ingredients enhance flavor and nutritional value.
