Coconut Curry Soup

This Coconut Curry Soup is a vibrant, aromatic dish that combines the richness of coconut milk with fragrant spices, making it a comforting and satisfying vegan option. Perfect for a quick weeknight dinner or a cozy weekend meal, it's both nourishing and delightful.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 500 ml
• Red curry paste - 2 tablespoons
• Fresh ginger - 1 tablespoon, grated
• Garlic - 2 cloves, minced
• Carrot - 1 medium, sliced
• Bell pepper - 1 medium, sliced
• Broccoli florets - 100 grams
• Snow peas - 100 grams
• Lime juice - 2 tablespoons
• Soy sauce - 1 tablespoon
• Cilantro - 2 tablespoons, chopped (for garnish)
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, heat a splash of vegetable broth over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 2 minutes.
2. Stir in the red curry paste and cook for another minute, mixing well with the garlic and ginger.
3. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
4. Add the sliced carrot, bell pepper, broccoli florets, and snow peas to the pot. Cook for 10 minutes, or until the vegetables are tender.
5. Stir in the lime juice and soy sauce. Season with salt and black pepper to taste.
6. Remove from heat and ladle the soup into bowls. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 17 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables, helping to reduce inflammation.
• Coconut milk provides healthy fats that support heart health and energy levels.

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