Thai Red Curry Soup

Thai cuisine has carved a significant niche in the culinary world, captivating food lovers with its vibrant flavors, aromatic herbs, and creative use of spices. Known for its ability to harmoniously blend sweet, sour, salty, and spicy elements, Thai food is not just a meal; it's a sensory experience that transports you to the bustling streets of Thailand. Among the many beloved dishes that Thai cuisine offers, the Spicy Thai Delight: Red Curry Soup stands out as a quintessential comfort food that warms both the body and soul.

Dive into the flavors of Thailand with this Spicy Thai Delight: Red Curry Soup. This comforting dish features a creamy coconut base enriched with aromatic spices and fresh vegetables, delivering a perfect balance of sweet, sour, salty, and spicy notes. It's not just delicious; it’s also packed with nutrients from healthy ingredients like ginger and garlic. Perfect for warming up on chilly evenings or impressing guests, this soup is a delightful culinary experience you won’t want to miss.

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Ingredients

1 tablespoon coconut oil

1 medium onion, chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, minced

2 tablespoons red curry paste

1 can (14 ounces) coconut milk

4 cups vegetable broth (or chicken broth)

1 tablespoon soy sauce or tamari

1 tablespoon lime juice

1 medium red bell pepper, sliced

1 medium zucchini, sliced

1 cup shiitake mushrooms, sliced

1 cup baby spinach

1 tablespoon brown sugar (or palm sugar)

Fresh cilantro, for garnish

Lime wedges, for serving

Optional: cooked rice or noodles for serving

Instructions

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

Add Aromatics: Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Mix in Curry Paste: Add the red curry paste to the pot. Sauté for 2-3 minutes, stirring continuously to combine, and allow the flavors to deepen.

Add Liquids: Pour in the coconut milk and vegetable broth. Stir well to combine all ingredients.

Season: Add the soy sauce (or tamari), lime juice, and brown sugar. Stir until the sugar is dissolved.

Cook the Vegetables: Bring the soup to a gentle simmer. Add the sliced bell pepper, zucchini, and shiitake mushrooms. Let it simmer for about 10 minutes or until the vegetables are tender.

Finish with Spinach: Add the baby spinach and allow it to wilt, which should take about 2 minutes.

Adjust and Serve: Taste the soup and adjust seasoning (more lime juice or soy sauce) if necessary. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side. Optionally, add cooked rice or noodles for a heartier meal.

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