Thai Red Curry Vegetable Soup

Thai Red Curry Vegetable Soup

Ingredients:

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2-3 tablespoons Thai red curry paste (adjust to taste)
• 1 can (14 oz) coconut milk (full-fat for creamier texture)
• 4 cups vegetable broth (or chicken broth)
• 2 medium sweet potatoes or butternut squash, peeled and diced
• 1 red bell pepper, diced
• 1 zucchini, sliced into half-moons
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 tablespoon soy sauce or fish sauce (optional)
• 1 tablespoon lime juice
• 1 tablespoon brown sugar (optional for sweetness)
• Fresh basil or cilantro leaves (for garnish)
• Cooked jasmine rice or rice noodles (optional, for serving)

Instructions:

1. Sauté the Aromatics:
   • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
   • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
2. Add the Curry Paste:
   • Stir in the Thai red curry paste and cook for 1-2 minutes, allowing the flavors to develop and become aromatic.
3. Add the Coconut Milk and Broth:
   • Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a simmer.
4. Cook the Vegetables:
   • Add the diced sweet potatoes or butternut squash, red bell pepper, and green beans to the pot. Simmer for about 15-20 minutes, or until the vegetables are tender.
   • Add the zucchini slices and cook for an additional 5 minutes, just until they are tender but not mushy.
5. Season the Soup:
   • Stir in the soy sauce or fish sauce (if using), lime juice, and brown sugar (if using). Adjust the seasoning to taste, adding more curry paste, lime juice, or salt as needed.
6. Serve:
   • Ladle the hot soup into bowls and garnish with fresh basil or cilantro leaves.
   • Serve the soup as is, or with a side of cooked jasmine rice or rice noodles for a more filling meal.

Tips:

• Protein Variation: You can add tofu, chicken, or shrimp to this soup for added protein. Simply cook the protein in the soup after sautéing the aromatics.
• Spice Level: Adjust the amount of curry paste to your preferred spice level. For a milder version, use less curry paste and add more coconut milk.
• Vegetable Variations: Feel free to substitute or add other vegetables such as carrots, spinach, or baby corn.

This Thai Red Curry Vegetable Soup is rich, flavorful, and packed with nutritious vegetables, making it a perfect comfort meal. Enjoy the warm and aromatic flavors with a touch of spice!

If you have any other questions or need more recipe ideas, feel free to ask!