Description
A spicy and flavorful red curry soup made with coconut milk and vegetables.
Ingredients
Scale
- 2 tablespoons red curry paste
- 1 can (400ml) coconut milk
- 4 cups vegetable broth
- 1 cup sliced mushrooms
- 1 cup diced bell peppers
- 1 cup chopped spinach
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat a pot over medium heat.
- Add red curry paste and sauté for 1 minute.
- Pour in coconut milk and vegetable broth, stirring well.
- Bring to a simmer and add mushrooms and bell peppers.
- Cook for 10 minutes until vegetables are tender.
- Stir in spinach, soy sauce, and lime juice.
- Simmer for another 2 minutes.
- Serve hot and garnish with fresh cilantro.
Notes
- Adjust spice level by adding more or less curry paste.
- Substitute vegetables as desired.
- Can be served with rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Red Curry Soup