Description
A comforting and flavorful Coconut Curry Soup that combines rich coconut milk with aromatic spices, perfect for chilly evenings.
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 (or chicken broth)
- 1 tbsp Fish sauce (or soy sauce for a vegan option)
- 1 tbsp Brown sugar (or maple syrup)
- 1 Lime (juiced)
- 1 Yellow onion (sliced)
- 1 Red bell pepper (julienned)
- 1 cup Mushrooms (sliced shiitake or button)
- ¼ cup Thai basil (fresh for garnish)
- ¼ cup Cilantro (fresh for garnish)
- To taste Thai chilies or jalapeños (optional for spice)
Instructions
- In a large pot, heat 2 tablespoons of coconut oil over medium heat until shimmering.
- Add red curry paste, minced ginger, and minced garlic to the pot. Stir frequently for about 2-3 minutes until fragrant.
- Gradually whisk in coconut milk and vegetable broth. Stir until combined.
- Add fish sauce, brown sugar, and lemongrass. Simmer for about 10 minutes to let the flavors meld.
- Incorporate sliced yellow onion, julienned red bell pepper, and mushrooms into the pot. Simmer for another 10-15 minutes until the veggies are tender.
- Remove from heat and stir in lime juice. Serve hot and garnish with Thai basil and cilantro.
Notes
Make sure to chop all vegetables before starting. Adjust seasoning to taste throughout the cooking process.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg