Ingredients
Soup Base
- 1 tbsp coconut oil
- 1 onion, sliced
- 1 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 3 cups vegetable or chicken broth
Vegetables
- 1 cup sliced bell peppers
- 1 cup mushrooms
Seasonings & Garnish
- 1 tbsp soy sauce or tamari
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Heat and Sauté: Heat the coconut oil in a pot over medium heat. Add the sliced onion and red curry paste. Sauté for about 2 minutes until the onion softens and the curry paste becomes fragrant.
- Add Liquids and Simmer: Pour in the coconut milk and the vegetable (or chicken) broth. Stir to combine and bring the mixture to a gentle simmer.
- Cook Vegetables: Stir in the sliced bell peppers, mushrooms, and soy sauce or tamari. Let the soup cook for about 10 minutes, allowing the vegetables to become tender.
- Finish and Garnish: Remove the soup from heat, stir in the fresh lime juice for a tangy brightness. Garnish with fresh cilantro before serving warm.
Notes
- To add protein, stir in tofu cubes or cooked shrimp during the vegetable cooking step.
- Adjust the spice level by varying the amount of red curry paste used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
