Thai Red Curry Veggie Soup

• 2 tablespoons vegetable oil
• 2 cans (13.5 oz each) coconut milk
• 1/4 cup Thai red curry paste
• 2 cups vegetable broth
• 1 red bell pepper, sliced
• 1 cup zucchini, diced
• 1 cup carrots, sliced
• 1 cup mushrooms, sliced
• 2 cups spinach
• 2 cups frozen peas
• 2 tablespoons fish sauce (or soy sauce for vegan option)
• 1 tablespoon brown sugar
• Juice of 1 lime
• Cilantro, for garnish
• Lime wedges, for serving

Steps

1. 1 Heat oil in a large pot over medium heat. Add curry paste and cook for 1 minute, stirring constantly.
2. 2 Pour in coconut milk and stir well to combine. Let it simmer gently for 5 minutes.
3. 3 Add vegetable broth and bring to a gentle boil.
4. 4 Stir in bell pepper, zucchini, carrots, and mushrooms. Simmer until vegetables are tender, about 10 minutes.
5. 5 Add spinach and frozen peas, cooking until just wilted and heated through, about 2 minutes.
6. 6 Stir in fish sauce (or soy sauce) and brown sugar. Squeeze in lime juice and adjust seasoning to taste.
7. 7 Serve hot, garnished with cilantro and lime wedges.

Nutrition

Tips

• For a spicier soup, add extra curry paste or a diced chili pepper.
• Feel free to swap in your favorite veggies based on what’s in season or on hand.
• If you prefer a creamier texture, blend half the soup and mix it back into the pot.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium heat.

Serving Suggestions

• Serve with jasmine rice or warm crusty bread.
• Pair with a side of crispy spring rolls for a complete meal.

FAQ