Description
A rich and comforting Coconut Curry Soup made with creamy coconut milk, bold red curry paste, and fresh vegetables, perfect for cozy nights or quick weekday dinners.
Ingredients
- Coconut Milk: 1 can (14 oz)
- Red Curry Paste: 2 tablespoons
- Vegetable Broth: 3 cups
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon, grated
- Carrots: 2 medium, sliced
- Red Bell Pepper: 1, thinly sliced
- Zucchini: 1 small, chopped
- Soy Sauce: 2 tablespoons
- Lime Juice: 1 tablespoon
- Brown Sugar: 1 teaspoon
- Fresh Cilantro: A handful, chopped
- Green Onions: 2, thinly sliced
- Chili Oil (optional): drizzle
Instructions
- Place your large pot or Dutch oven over medium heat and add a tablespoon of oil.
- Add the red curry paste and sauté for about 1 minute until fragrant. Stir in garlic and ginger and cook for another 30 seconds.
- Pour in the vegetable broth and bring it to a simmer. Stir in coconut milk, soy sauce, lime juice, and brown sugar.
- Add carrots, bell pepper, and zucchini. Stir well to combine all the veggies with the broth.
- Simmer for about 10 to 15 minutes, or until veggies are tender but not mushy.
- Taste and adjust seasoning. Add salt or more lime juice if needed. Stir in fresh cilantro and green onions just before turning off the heat.
- Ladle into bowls, drizzle with chili oil if using, and serve hot.
Notes
- Use full-fat coconut milk for richer flavor.
- Don’t overcook the veggies to keep their texture vibrant.
- Add more chili oil or fresh chilies for extra spice.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: coconut curry soup, vegan soup, red curry, Asian coconut soup, easy soup recipe