Description
A comforting and flavorful Thai Coconut Curry Soup that is vegan and gluten-free. This soup is creamy, aromatic, and loaded with vegetables and tofu in a rich coconut curry broth.
Ingredients
Scale
Vegetable Base:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Curry Broth:
- 2 tablespoons red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 3 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
Veggies and Protein:
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 1 medium carrot, julienned
- 1 cup snap peas
- 1 block (14 oz) firm tofu, cubed
- juice of 1 lime
Garnish:
- fresh cilantro and lime wedges
Instructions
- Saute Aromatics: Heat coconut oil in a pot, sauté onion until soft. Add garlic, ginger, and cook until fragrant.
- Add Curry Paste: Stir in red curry paste, cook briefly.
- Make Broth: Pour in coconut milk, broth, soy sauce, sugar. Simmer.
- Cook Veggies and Tofu: Add bell pepper, mushrooms, carrot, snap peas, tofu. Simmer until tender.
- Finish and Serve: Stir in lime juice, adjust seasoning. Serve hot, garnished with cilantro and lime wedges.
Notes
- You can customize with other veggies like spinach, baby corn, or zucchini.
- For extra heat, add chili or more curry paste. Serve over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1½ cups
- Calories: 320
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 0mg
