Kaeng Kari

Kaeng Kari is a fragrant and creamy Thai curry soup that marries the warmth of spices with the freshness of vegetables. This healthy version is light yet satisfying, making it perfect for any meal.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 200 ml
• Red curry paste - 2 tablespoons
• Carrot - 1 medium, sliced
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Baby spinach - 100 grams
• Tofu - 150 grams, cubed
• Fresh basil - a handful, for garnish
• Lime - 1, juiced
• Fish sauce or soy sauce - 1 tablespoon
• Olive oil - 1 tablespoon
• Fresh ginger - 1 teaspoon, minced
• Garlic - 1 clove, minced

Steps

1. In a large pot, heat olive oil over medium heat and sauté the minced garlic and ginger until fragrant, about 1 minute.
2. Add the red curry paste and stir for another minute to release the flavors.
3. Pour in the coconut milk and vegetable broth, stirring well to combine.
4. Bring the mixture to a gentle simmer, then add the sliced carrots, bell pepper, and zucchini.
5. Cook for about 10 minutes, or until the vegetables are tender.
6. Add the cubed tofu and baby spinach, stirring gently to incorporate, and cook for an additional 5 minutes.
7. Season with fish sauce or soy sauce and lime juice, adjusting to taste.
8. Serve hot, garnished with fresh basil.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 750 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.
• Contains healthy fats from coconut milk that support heart health.

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