Thai Coconut Curry Vegetable Soup [ 30 min ]
This Thai Coconut Curry Vegetable Soup is not only eye-catching with its vibrant colors, but it's also a burst of flavors in each spoonful. The creamy coconut milk combined with the aromatic red curry paste creates a rich and comforting base, while the fresh vegetables add a delightful crunch and nutritional boost. Perfect for a quick and healthy meal, this soup will warm you up and transport your taste buds to Thailand. Enjoy the harmony of flavors and textures in less than 30 minutes!
Ingrédients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can coconut milk
- 4 cups vegetable broth
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 cup carrots, sliced
- 1 cup snap peas
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in garlic and ginger, cooking for an additional 1 minute until fragrant.
- Mix in the red curry paste, stirring well to combine with the onions, garlic, and ginger.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
- Add the broccoli, red bell pepper, carrots, and snap peas, cooking until the vegetables are tender-crisp, about 5-7 minutes.
- Stir in the soy sauce, brown sugar, and lime juice.
- Remove from heat and garnish with fresh cilantro before serving.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 23gProtéines: 5gFat: 17gSucre: 8g
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