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To understand the essence of Spicy Thai Coconut Curry Soup, we must first appreciate the foundation: coconut oil and aromatics. Coconut oil is a staple in Thai cuisine, celebrated not only for its rich flavor but also for its numerous health benefits. It is known for its high smoke point, making it ideal for sautéing, and its unique fatty acid composition that can support metabolic health.

Spicy Thai Coconut Curry Soup

Indulge in the comforting and vibrant flavors of Spicy Thai Coconut Curry Soup. This nutritious dish combines creamy coconut milk with fresh vegetables and aromatic spices, creating a delightful balance of flavor. Perfect for a quick weeknight meal or a cozy get-together, this soup is easy to make and packed with health benefits. Discover the essential ingredients and simple preparation steps to create your warming bowl of goodness that will impress your family and friends.
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Ingredients
  

1 tablespoon coconut oil

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons red curry paste

1 can (400ml) coconut milk

4 cups vegetable broth

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

1 medium sweet potato, diced

1 red bell pepper, thinly sliced

1 cup snap peas, trimmed

1 cup baby spinach

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Sliced red chili (optional, for extra heat)

Salt and pepper, to taste

Instructions
 

In a large pot, heat the coconut oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.

      Add the red curry paste, mixing well to coat the onions, garlic, and ginger. Cook for an additional 1-2 minutes.

        Pour in the coconut milk and vegetable broth, stirring until well combined. Bring the mixture to a simmer.

          Add the diced sweet potato to the pot, cooking for about 10 minutes until they begin to soften.

            Stir in the sliced red bell pepper and snap peas, cooking for an additional 5 minutes until the vegetables are tender but still crisp.

              Stir in the baby spinach, soy sauce, lime juice, and season with salt and pepper to taste. Continue to cook just until the spinach wilts.

                Remove the soup from heat and serve hot, garnished with fresh cilantro leaves, lime wedges, and sliced red chili if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings