Jungle Curry Soup

Jungle Curry Soup is a vibrant and aromatic vegan Thai dish that brings together the bold flavors of fresh herbs, spices, and vegetables in a creamy coconut broth. This soup is not only hearty but also packed with nutrients, making it a delightful and healthy meal option.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 500 ml
• Red curry paste - 2 tablespoons
• Tofu, firm - 200 grams, cubed
• Bamboo shoots - 100 grams, sliced
• Bell pepper, red - 1 medium, sliced
• Carrot - 1 medium, julienned
• Zucchini - 1 medium, sliced
• Fresh basil - 1/2 cup, chopped
• Kaffir lime leaves - 3 leaves, torn
• Lime juice - 2 tablespoons
• Soy sauce - 1 tablespoon
• Brown sugar - 1 teaspoon
• Fresh chili, sliced - 1, for garnish
• Cilantro, fresh - for garnish

Steps

1. In a large pot, heat the vegetable broth over medium heat.
2. Add the red curry paste and stir until well combined with the broth.
3. Pour in the coconut milk and bring the mixture to a gentle simmer.
4. Add the cubed tofu, bamboo shoots, bell pepper, carrot, and zucchini to the pot.
5. Incorporate the torn kaffir lime leaves and let the soup simmer for about 10-15 minutes until the vegetables are tender.
6. Stir in the chopped basil, lime juice, soy sauce, and brown sugar, mixing well.
7. Taste and adjust seasoning if necessary, then remove from heat.
8. Serve the soup hot, garnished with sliced fresh chili and cilantro.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from fresh vegetables and herbs.
• High in protein due to tofu, promoting muscle health and satiety.

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