Thai Coconut Vegetable Soup

40 mins
Serves 6
instagram.com

Directions

  1. 1Heat oil in a large pot over medium heat.
  2. 2Add onion and cook for 3–4 minutes until softened.
  3. 3Stir in garlic and ginger; cook for 1 minute.
  4. 4Stir in the curry paste and cook for 30 seconds to release its flavor.
  5. 5Pour in vegetable broth and coconut milk.
  6. 6Add soy sauce and brown sugar.
  7. 7Bring to a gentle simmer.
  8. 8Add carrots and cauliflower first; simmer for 5 minutes.
  9. 9Add broccoli, mushrooms, and snap peas.
  10. 10Continue cooking for 8–10 minutes until vegetables are tender but still vibrant.
  11. 11Stir in lime juice.
  12. 12Taste and adjust seasoning with salt and pepper.
  13. 13Ladle into bowls and garnish with cilantro, green onions, and extra lime wedges.

Ingredients

  • 1 tbsp coconut oil or olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp Thai green curry paste (or red curry paste)
  • 4 cups vegetable broth
  • 1 can (14 oz / 400 ml) coconut milk
  • 2 cups broccoli florets
  • 1 cup mushrooms, sliced
  • 1 cup snap peas
  • 1 cup cauliflower florets
  • 1 medium carrot, diced
  • 1 tbsp soy sauce or tamari
  • 1 tsp brown sugar or maple syrup
  • 1 Juice of lime
  • Salt and black pepper, to taste
  • Fresh cilantro
  • Sliced green onions
  • Lime wedges
  • Red chili slices (optional)

Equipment

large pot