Description
A spicy and delicious Thai red curry soup that’s easy to make, featuring aromatic herbs and creamy coconut milk.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 carrots, sliced
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion and garlic, and sauté until softened.
- Stir in the red curry paste and cook for 1 minute.
- Pour in the coconut milk and vegetable broth, and bring to a simmer.
- Add the carrots, bell pepper, zucchini, and mushrooms.
- Cook for 15-20 minutes until vegetables are tender.
- Stir in fish sauce and lime juice.
- Garnish with fresh cilantro and serve hot.
Notes
For a spicier version, add more red curry paste or fresh chili peppers. This soup pairs well with rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Soup
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 8g
- Fat: 25g
- Carbohydrates: 20g
- Protein: 5g