Thai-Inspired Soup
A quick and easy Thai-inspired soup that's packed with flavor and perfect for busy days.
Ingredients
For the soup base
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, sliced
- 1 cup sliced mushrooms shiitake or button
- 2 cups vegetable broth or chicken broth
- 14 oz canned coconut milk
- 2 tablespoons red curry paste or more if you like it spicy
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon lime juice
- 1 handful fresh basil and cilantro for garnish
- optional cooked noodles or rice for a heartier dish
Instructions
Preparation
- Heat the coconut oil in a large pot over medium heat.
- Add in the chopped onion and sauté for about 3-4 minutes, or until translucent.
- Toss in the minced garlic and grated ginger; cook for another minute until aromatic.
- Add the sliced red bell pepper and mushrooms; sauté for about 5-7 minutes until tender.
- Pour in the broth and coconut milk, and stir in the curry paste and soy sauce.
- Bring to a simmer and reduce the heat; let it simmer for about 10-15 minutes.
- Taste and add lime juice or more curry paste if desired.
- Ladle the soup into bowls and top with fresh basil and cilantro. Add cooked noodles or rice if desired.
Notes
Feel free to customize the vegetables based on your preferences. Use light coconut milk to reduce calories if desired.