Thai Vegetable Soup

This Thai Vegetable Soup is a vibrant and aromatic dish, packed with fresh vegetables and fragrant herbs, delivering a delightful balance of flavors. Perfect for a quick weeknight dinner, it warms the soul and nourishes the body.

Ingredients

• Vegetable broth - 500 ml
• Coconut milk - 200 ml
• Carrot - 1 medium, sliced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Mushrooms - 100 g, sliced
• Fresh ginger - 1 tablespoon, grated
• Garlic - 2 cloves, minced
• Lemongrass - 1 stalk, smashed and cut into pieces
• Thai red curry paste - 1 tablespoon
• Soy sauce - 1 tablespoon
• Fresh lime juice - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, heat a splash of vegetable broth over medium heat and sauté the minced garlic and grated ginger until fragrant, about 2 minutes.
2. Add the sliced carrot, diced bell pepper, and zucchini to the pot, and cook for another 5 minutes, stirring occasionally.
3. Stir in the sliced mushrooms and continue to cook for another 3 minutes.
4. Add the smashed lemongrass and red curry paste to the vegetables, mixing well to coat.
5. Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
6. Add soy sauce and lime juice, and let the soup simmer for about 10 minutes, allowing the flavors to meld.
7. Remove the lemongrass stalks and season with salt and black pepper to taste.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 28 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Contains antioxidants from ginger and garlic, supporting immune health.

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