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coconut-curry-vegetable-soup-recipe

Coconut Curry Vegetable Soup

A delicious and hearty coconut curry vegetable soup that's gluten-free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoon red curry paste
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 2 cups mixed vegetables (carrots, bell peppers, broccoli) chopped
  • 1 tablespoon lime juice
  • to taste salt and pepper
  • ¼ cup fresh cilantro chopped, for garnish

Instructions 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and cook until translucent, about 5 minutes.
  3. Add the minced garlic and ginger, cook for another 2 minutes.
  4. Stir in the red curry paste and cook for 1 minute.
  5. Add the coconut milk and vegetable broth, bring to a simmer.
  6. Add the mixed vegetables and cook until tender, about 15 minutes.
  7. Stir in the lime juice, season with salt and pepper to taste.
  8. Serve hot, garnished with fresh cilantro.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 40mg | Iron: 3mg

Keywords

Coconut Curry, Gluten-Free, Vegetable Soup
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