Red Curry Vegetable Soup
Aromatic red curry soup with coconut milk, vegetables, and Thai spices.
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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Save this recipeInstructions
- 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.
