Description
A creamy, flavorful coconut curry soup made with aromatic spices, vegetables, and coconut milk. Perfect for a cozy, nourishing meal.
Ingredients
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup sliced mushrooms
- 1 red bell pepper, sliced
- 1 cup baby spinach
- 1 cup cooked rice or rice noodles (optional)
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add red curry paste, turmeric, and cumin; cook for another minute.
- Pour in vegetable broth and bring to a simmer.
- Stir in coconut milk, soy sauce, and lime juice.
- Add mushrooms and bell pepper; simmer for 10 minutes.
- Stir in spinach and cooked rice or noodles (if using); cook until spinach wilts.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For extra protein, add tofu or chickpeas.
- Adjust spice level by adding more or less curry paste.
- Use light coconut milk for a lower-fat version.
- Soup stores well in the fridge for up to 3 days.