Recipe: Thai Coconut Curry Soup 🔗

Ingredients 🔗

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tablespoons freshly grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 (14.5 ounce) can light coconut milk
• 2 cups chopped fresh vegetables (such as carrots, celery, bell pepper)
• 2 cups cooked protein of your choice (such as shrimp, chicken, tofu)
• Salt and freshly ground pepper to taste
• Chopped fresh cilantro leaves for garnish

Directions 🔗

Step 1: 🔗

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the ginger, curry powder, turmeric and cumin and cook for another minute.

Step 2: 🔗

Add the vegetable broth and coconut milk to the pot. Bring to a boil then reduce heat to low to simmer.

Step 3: 🔗

Add the chopped vegetables to the soup and simmer for 10 minutes or until tender. Add the cooked protein of your choice and season with salt and pepper to taste. Simmer for an additional 5 minutes then remove from heat. Garnish with fresh cilantro leaves before serving.

Preparation, cooking time and yield 🔗

Preparation time: 15 minutes Cooking time: 20 minutes
Yield: 6 servings