Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 carrot, chopped
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon brown sugar (or maple syrup)
- 1 lime, juiced
- Salt and pepper to taste
- Optional toppings: cilantro, lime wedges, chili flakes
Instructions
- In a large pot, heat coconut oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and grated ginger, cooking for another minute.
- Add chopped bell pepper and carrot, sauté for 5-7 minutes until slightly tender.
- Pour in vegetable broth and coconut milk. Stir in red curry paste, soy sauce, and brown sugar. Bring to a simmer.
- Reduce heat to low, cover the pot, and simmer for 15-20 minutes to meld the flavors. Adjust seasoning as needed.
- Stir in lime juice just before serving. Ladle into bowls and garnish with cilantro, lime wedges, and chili flakes. Enjoy!
Notes
- For a heartier soup, add tofu, chicken, shrimp, or chickpeas.
- Adjust the red curry paste for desired spice level.
- Add vegetables like broccoli, cauliflower, or spinach for variety.
- For sweetness, add more brown sugar or maple syrup.
- Thickening options include cornstarch mixed with water stirred in while simmering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 300 Kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg