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–+ servings

Thai Coconut Curry Vegetable Soup

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Rett Soup
Kategori Thai
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 1 red bell pepper, sliced
  • 2 carrots, sliced
  • 1 zucchini, sliced
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 2 cups fresh spinach
  • Fresh cilantro for garnish
  • Lime wedges for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook for 2 minutes until the onion softens.
  • Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
  • Add the sliced red bell pepper, carrots, and zucchini. Stir to coat the vegetables with the curry paste.
  • Pour in the vegetable broth, coconut milk, and soy sauce. Bring the mixture to a gentle simmer.
  • Cook for 10 to 12 minutes until the carrots are tender but still have some bite.
  • Stir in the fresh spinach and lime juice. Cook for 1 minute until the spinach wilts.
  • Ladle the soup into bowls and top with fresh cilantro. Serve with lime wedges on the side.

merknader

If the curry paste is very spicy, start with 2 tablespoons and add more after tasting. Swap in broccoli or snow peas if you have them on hand, but slice them thin so they cook in the same short simmer time. Leftovers keep well in the fridge for three days and reheat gently on the stove without separating.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife