Description
A warm, fragrant embrace for your senses, this Thai curry soup combines rich coconut milk, zesty ginger, and vibrant veggies for a comforting yet exhilarating dish. Perfect for cozy nights or gatherings, each bowl delivers a delightful explosion of flavors that will transport you straight to Thailand.
Ingredients
Scale
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 2 stalks lemongrass, smashed
- 4 cups vegetable broth
- 2 cups mixed vegetables (bell peppers, snap peas)
- 1 cup protein of choice (chicken or tofu)
- ¼ cup fresh cilantro, chopped
- 2 lime wedges
Instructions
- Prepare your ingredients by chopping vegetables into bite-sized pieces.
- In a large pot over medium heat, sauté minced garlic and grated ginger in oil until fragrant (about 1-2 minutes).
- Add red curry paste and stir for another minute until aromatic.
- Gradually pour in coconut milk while stirring until smooth.
- Add vegetable broth and smashed lemongrass; bring to a simmer.
- Toss in mixed vegetables and protein; cook for approximately 10 minutes or until tender.
- Taste and adjust seasoning with salt or lime juice as needed.
- Serve in bowls garnished with fresh cilantro and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 23g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg