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Thai Curry Soup Recipe Vegetarian

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Spicy Thai Curry Chicken Soup Chili Pepper Madness
Spicy Thai Curry Chicken Soup Chili Pepper Madness from www.chilipeppermadness.com

Description

Thai Curry Soup is a spicy, creamy soup made with Thai curry paste, coconut milk, and vegetables. It is a popular dish in Thailand and is now enjoyed worldwide. This vegetarian version is a perfect balance of heat, creaminess, and tanginess.

Prep Time

15 minutes

Cook Time

25 minutes

Ingredient

  • 1 tablespoon oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons Thai red curry paste
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 cups mixed vegetables (carrots, bell peppers, mushrooms, etc.)
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1/2 lime, juiced
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Large pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Method

  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.
  2. Add the Thai red curry paste and stir to combine with the vegetables. Cook for another 2-3 minutes until the curry paste is fragrant.
  3. Add the vegetable broth and coconut milk and stir to combine. Bring the soup to a boil, then reduce the heat to low and let simmer for 10 minutes.
  4. Add the mixed vegetables, soy sauce, and brown sugar to the soup and stir to combine. Simmer for another 10-15 minutes until the vegetables are tender.
  5. Add the lime juice, salt, and pepper to taste. Serve hot, garnished with fresh cilantro.

Notes

  • You can use any vegetables you like in this soup. Some great options include carrots, bell peppers, mushrooms, broccoli, and snow peas.
  • If you prefer a milder soup, use less Thai red curry paste. If you want more heat, add more curry paste or a dash of cayenne pepper.
  • You can also add some protein to this soup, such as tofu or chickpeas.

Nutrition Info

  • Calories: 218
  • Total Fat: 17g
  • Saturated Fat: 14g
  • Cholesterol: 0mg
  • Sodium: 1092mg
  • Total Carbohydrates: 16g
  • Dietary Fiber: 3g
  • Sugars: 9g
  • Protein: 3g

Recipe FAQ

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and reheat it when you're ready to serve. Just be sure to store it in an airtight container in the refrigerator for up to 3 days.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.

Can I use different curry paste?

Yes, you can use green or yellow curry paste instead of red if you prefer. Just note that the flavor will be slightly different.

Recipe Tips

  • Be sure to use full-fat coconut milk for a creamy texture.
  • You can adjust the amount of curry paste and lime juice to suit your taste.
  • For a heartier soup, add some cooked rice or noodles.
  • Garnish with fresh cilantro, lime wedges, and sliced jalapenos for extra flavor.

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