Coconut Curry Soup
A creamy, zesty soup that warms the soul with a blend of coconut milk, red curry paste, and fresh vegetables, perfect for chilly days and family gatherings.
Ingredients
For the Soup Base
- 2 tbsp Coconut oil For sautéing
- 2-3 tbsp Red curry paste Adjust to taste
- 1 tbsp Fresh ginger Minced
- 2 cloves Garlic Minced
- 1 stalk Lemongrass Bruised
- 1 can Full-fat coconut milk (~13.5 oz)
- 3 cups Vegetable broth Or chicken broth
- 1 tbsp Fish sauce Or soy sauce for a vegan version
- 1 tbsp Brown sugar Or maple syrup
- 1 unit Lime Juiced
- 1 medium Yellow onion Sliced
- 1 medium Red bell pepper Julienned
- 1 cup Mushrooms Sliced shiitake or button
- ¼ cup Thai basil Fresh for garnish
- ¼ cup Cilantro Fresh for garnish
- to taste Thai chilies or jalapeños Optional for spice
Instructions
Preparation
- In a large pot over medium heat, add the 2 tbsp coconut oil and let it melt.
- Add minced ginger and garlic. Sauté for about 1 minute.
Cooking
- Stir in 2-3 tbsp red curry paste; let it bloom for about 2 minutes until the oil takes on a bright orange hue.
- Slowly whisk in the 13.5 oz of coconut milk and 3 cups of vegetable broth. Let the mix come to a gentle simmer.
- Add 1 tbsp fish sauce, 1 tbsp brown sugar, and your bruised lemongrass.
- Toss in the sliced onion, julienned red bell pepper, and sliced mushrooms. Allow to simmer for about 10-15 minutes, or until vegetables soften.
- Remove the pot from heat, and squeeze in the juice of one lime and fold in a handful of fresh Thai basil.
Serving
- Ladle the soup into bowls and garnish with cilantro and any extra Thai chilies.
- Serve hot.
Notes
For best flavor, use fresh herbs instead of dried. Store leftovers in an airtight container in the fridge for up to 4 days.