Description
This Thai Coconut Curry Vegetable Soup is a creamy, flavorful, and comforting dish that combines seasonal vegetables with aromatic spices and a rich coconut milk base. It’s perfect as a light meal served with rice or noodles and garnished with fresh cilantro for a bright finishing touch.
Ingredients
Soup Base
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
Vegetables
- 2 cups mixed vegetables (e.g. carrots, bell peppers, zucchini, broccoli)
- 1 cup baby spinach or kale
Seasonings and Garnish
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 bunch fresh cilantro, for garnish
- Salt and pepper, to taste
To Serve
- Cooked rice or noodles
Instructions
- Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent, developing the savory base for the soup.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant to enhance the aromatic profile.
- Curry Paste Flavor: Add the red curry paste, mixing it well with the onion mixture. Cook for 2 minutes to deepen and release the flavors of the spices.
- Add Broth and Coconut Milk: Pour in the vegetable broth and coconut milk, stirring to combine. Bring the soup to a gentle simmer, creating the creamy, flavorful broth.
- Cook Vegetables: Add your mixed vegetables and cook for about 10 minutes, or until they are tender but still vibrant, maintaining texture and nutrition.
- Finish Soup: Stir in the baby spinach or kale, soy sauce, and lime juice; let it simmer for another 2 minutes to meld the flavors and soften the greens.
- Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls, garnish with fresh cilantro, and serve hot with cooked rice or noodles.
Notes
- Use whichever mixed vegetables are in season or preferred; carrots, bell peppers, zucchini, and broccoli work well.
- Adjust the amount of red curry paste based on your preferred spice level.
- For a gluten-free dish, substitute tamari or coconut aminos for soy sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove.
- Add cooked protein such as tofu or shrimp for a more substantial meal.
