Creamy coconut soup with ginger, Thai curry, and colorful vegetables in a soothing, aromatic broth.
# Components:
→ Aromatics
01 - 2 tablespoons vegetable oil
02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh ginger, grated
05 - 2 tablespoons Thai red curry paste
→ Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 cup carrots, julienned
08 - 1 cup shiitake or button mushrooms, sliced
09 - 1 cup snap peas, trimmed
→ Liquids
10 - 4 cups vegetable broth
11 - 1 can (14 oz/400 ml) full-fat coconut milk
12 - 2 tablespoons soy sauce (or tamari for gluten-free)
13 - 1 tablespoon brown sugar
14 - Juice of 1 lime
→ Garnish
15 - Fresh cilantro leaves
16 - Sliced green onions
17 - Lime wedges
18 - Thinly sliced red chili (optional)
# Preparation steps:
01 - Heat vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until translucent.
02 - Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
03 - Add the Thai red curry paste and sauté for 1 minute to release its complex flavors.
04 - Add the sliced red bell pepper, julienned carrots, sliced mushrooms, and trimmed snap peas. Sauté for 3-4 minutes until they begin to soften.
05 - Pour in the vegetable broth and bring the mixture to a gentle simmer.
06 - Stir in the full-fat coconut milk, soy sauce, and brown sugar. Simmer uncovered for 10-12 minutes, allowing the vegetables to become tender.
07 - Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust seasoning as needed.
08 - Ladle the soup into individual bowls. Garnish generously with fresh cilantro leaves, sliced green onions, lime wedges, and thinly sliced red chili, if desired.
