Description
Coconut curry soup is a creamy, aromatic dish that combines rich coconut milk with fresh vegetables and bold spices, offering a delightful escape in every spoonful.
Ingredients
Scale
For the Soup Base:
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp curry paste (red, green, or yellow)
- 4 cups low-sodium vegetable broth
For the Vegetables:
- 1 cup bell peppers, chopped
- 1 cup carrots, sliced
- 1 cup snap peas, trimmed
For Flavoring:
- 2 tbsp fresh ginger, grated
- 2 tbsp lime juice, freshly squeezed
- 1/4 cup cilantro, chopped (optional)
Instructions
- 1. Prep Your Ingredients: Wash and chop all vegetables into bite-sized pieces. Grate the ginger finely.
- 2. Heat Up That Pot: In a large pot over medium heat, add a splash of oil and warm it up. Sauté chopped vegetables for about five minutes until tender and fragrant.
- 3. Mix It Up: Add curry paste and grated ginger to the pot; stir well to coat the veggies evenly.
- 4. Pour In The Goodness: Add coconut milk and vegetable broth; stir to combine. Bring to a gentle simmer and let flavors mingle for about ten minutes.
- 5. Add Some Zing: Squeeze in fresh lime juice before serving. Taste and adjust lime juice as desired.
- 6. Garnish And Serve: Ladle soup into bowls and sprinkle with chopped cilantro if using. Serve with crusty bread or over rice for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg