Go Back
–+ servings

Spicy Thai Coconut Green Curry Vegetable Soup

Print oppskrift Pin oppskrift
Rett Soup
Kategori Thai
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon coconut oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai green curry paste
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 carrots, sliced
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced into half-moons
  • 1 cup broccoli florets
  • 2 cups fresh spinach
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges, for serving

fremgangsmåte
 

  • Heat the coconut oil in a large pot over medium heat. Add the onion and cook until it softens, about 3 minutes.
  • Stir in the garlic and ginger, then cook for 1 minute until fragrant. Add the green curry paste and stir for another minute to release its aroma.
  • Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer.
  • Add the carrots and red bell pepper. Cook for 5 minutes, then add the zucchini and broccoli. Simmer for another 5 minutes until the vegetables are tender but not mushy.
  • Stir in the spinach and cook just until it wilts, about 1 minute. Remove the pot from heat and stir in the lime juice.
  • Ladle the soup into bowls and top with chopped cilantro. Serve with lime wedges on the side.

merknader

Add the spinach at the very end so it keeps its bright color and does not overcook. If you prefer a milder version, start with 2 tablespoons of curry paste and taste before adding more. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Knife, Cutting board