Description
Indulge in a bowl of Thai Red Curry Soup, where aromatic spices meet creamy coconut milk and fresh veggies. This vibrant dish is not only visually stunning but also bursting with flavor, transporting you to the bustling streets of Bangkok from the comfort of your home. Perfect for cozy dinners or gatherings with friends, this soup will warm your heart and tantalize your taste buds.
Ingredients
Scale
- 1 can (400ml) full-fat coconut milk
- 3 tbsp red curry paste
- 4 cups vegetable broth
- 1 cup bell peppers, chopped
- 1 cup carrots, sliced
- 1 cup snap peas
- 1 cup protein of choice (chicken, shrimp, or tofu)
- 2 tbsp fresh lime juice
- 1/4 cup fresh basil leaves, torn
Instructions
- Gather and chop all ingredients into bite-sized pieces.
- In a large pot over medium heat, add oil and sauté minced garlic and grated ginger until fragrant.
- Stir in the red curry paste for one minute before adding the coconut milk to create a creamy base.
- Gradually pour in vegetable broth, stirring to combine, and let it simmer.
- Add your protein and chopped vegetables; cook for 5-7 minutes until tender.
- Finish by stirring in fresh lime juice and torn basil leaves; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg