Description
Thai Coconut Curry Soup is a delightful and vibrant dish that perfectly captures the essence of Thai cuisine. This soul-warming soup features a rich base of full-fat coconut milk, infused with aromatic spices like ginger and lemongrass. Fresh vegetables, including colorful bell peppers and earthy mushrooms, complement your choice of protein—be it chicken, shrimp, or tofu—creating a satisfying meal that’s ready in just 30 minutes. Ideal for cozy nights or social gatherings, this comforting recipe not only tantalizes your taste buds but also brings warmth to your kitchen. Garnished with fresh herbs and a squeeze of lime, each bowl offers an unforgettable culinary experience that will transport you straight to Thailand.
Ingredients
- 1 can full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 1 tablespoon fresh ginger (grated)
- 3 garlic cloves (minced)
- 2 stalks lemongrass (crushed)
- 1 cup bell peppers (sliced)
- 1 cup mushrooms (sliced)
- Protein of choice (chicken, shrimp, or tofu)
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- In a large pot over medium heat, add oil and sauté minced garlic and grated ginger until fragrant (about 1 minute).
- Pour in vegetable broth and coconut milk; bring to a gentle simmer.
- Add sliced bell peppers, mushrooms, and your choice of protein; cook for about 10 minutes until the protein is fully cooked.
- Adjust seasoning with salt or lime juice as needed; serve hot garnished with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
Keywords: - For added spice, include red chili flakes during cooking. - Substitute proteins based on preference; chickpeas can be used for a vegetarian option. - Serve with jasmine rice or noodles for a heartier meal.