Thai Red Curry Vegetable Soup

Thai Red Curry Vegetable Soup offers a delightful combination of traditional Thai spices and an array of vibrant vegetables. The soup is creamy and has a gentle heat, providing a comforting option for a cozy evening or gathering. With just 15 minutes of preparation and 30 minutes of cooking, this dish is quick and convenient to make. It’s vegan, vegetarian, dairy-free, and nut-free, catering to a variety of dietary preferences. Pair this soup with jasmine rice to enjoy a wholesome and nourishing meal.

Ingredients

• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 2 tbsp thai red curry paste
• 1 tsp coconut sugar
• 1 tbsp soy sauce
• 1 tbsp fresh lime juice
• 1 cup mixed vegetables, such as bell peppers, carrots, and snow peas
• 1 block firm tofu, cubed
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat a large pot over medium heat. Add coconut milk, vegetable broth, Thai red curry paste, coconut sugar, and soy sauce, stirring to combine.
2. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally to ensure the flavors meld well.
3. Add mixed vegetables and tofu to the pot. Continue to cook for an additional 10 minutes until the vegetables are tender but still vibrant.
4. Stir in fresh lime juice. Taste the soup and adjust seasoning if necessary.
5. Serve the soup hot, garnished with fresh cilantro.

Keywords: Healthy, Comfort Food, Easy, Soup, Thai

Spice Rack: Thai Red Curry Paste, Coconut Sugar, Soy Sauce, Fresh Cilantro

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---