Red Curry Vegetable Soup 🍲

Name: Red Curry Vegetable Soup
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tablespoons coconut oil; 2 tablespoons red curry paste; 1 can coconut milk; 2 cups vegetable stock; 1 red bell pepper; 1 zucchini; 1 cup mushrooms; 1 tablespoon lime juice; 1 tablespoon maple syrup; Fresh basil leaves; Salt to taste

Aromatic red curry soup with coconut milk, vegetables, and Thai spices.

30 min · Comfortable · 290 cal · 9g protein · $1.60/serving · Thai

Vegan Comfort Food Spicy

30minutes

4servings

290calories

9gprotein

$1.60per serving

Ingredients (serves 4)

2 tablespoons coconut oil
2 tablespoons red curry paste
1 can coconut milk
2 cups vegetable stock
1 red bell pepper
1 zucchini
1 cup mushrooms
1 tablespoon lime juice
1 tablespoon maple syrup
Fresh basil leaves
Salt to taste

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Instructions

1
Heat coconut oil in a large pot over medium heat. Add red curry paste and cook for 1 minute, stirring.
2
Slowly pour in coconut milk, stirring to blend with curry paste.
3
Add vegetable stock, red bell pepper, zucchini, and mushrooms.
4
Bring to a simmer and cook for 15 minutes until vegetables are tender.
5
Stir in lime juice and maple syrup. Season with salt to taste.
6
Garnish with fresh basil and serve hot.