Kaeng Kari Jay

Kaeng Kari Jay is a flavorful vegan Thai soup that beautifully combines aromatic spices with creamy coconut milk and fresh vegetables. This dish offers a comforting warmth and a rich, vibrant taste that is both nourishing and satisfying.

Ingredients

• Coconut milk - 400 ml
• Vegetable broth - 200 ml
• Thai yellow curry paste - 3 tablespoons
• Tofu, firm - 200 grams, cubed
• Carrot - 1 medium, sliced
• Red bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Baby spinach - 100 grams
• Sugar - 1 teaspoon
• Lime juice - 1 tablespoon
• Fresh basil leaves - a handful, for garnish
• Soy sauce - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste

Steps

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the Thai yellow curry paste and sauté for 1-2 minutes until fragrant.
3. Pour in the coconut milk and vegetable broth, stirring to combine.
4. Add the sliced carrot and red bell pepper, and bring the mixture to a gentle simmer.
5. After 5 minutes, add the cubed tofu and zucchini, simmering for another 10 minutes until the vegetables are tender.
6. Stir in the baby spinach, soy sauce, sugar, and lime juice, cooking for an additional 2-3 minutes.
7. Taste and adjust salt if necessary.
8. Serve hot, garnished with fresh basil leaves.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 21 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and herbs.
• Good source of plant-based protein from tofu.

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