It’s cold and stormy outside which means, it’s time to get creative in the kitchen. Right now creativity smells delicious with baby portobello mushrooms, broccoli florets, carrots, onion, garlic, ginger, and bell peppers, the diversity of flavor makes the soup one of my favorites.
Thai Curry Coconut Vegetable Soup
You only need one pot to make this delicious Thai soup.
Ingredients
- 1 tbsp olive oil extra virgin
- 2 cloves garlic minced
- 1/2 Inch fresh ginger root minced
- 1/2 red onion chopped
- 2 carrot chopped
- 1/2 red bell pepper chopped
- 1 bunch broccoli florets chopped
- 8 ounces baby portobello mushroom sliced
- 1 tsp thai red curry
- 1 tsp dark brown sugar
- 32 ounces vegetable broth
- 1 14 ounces can Coconut milk
- 1 1/2 tsp soy sauce
- 1 lime juice
- 1 handful fresh cilantro chopped
Instructions
- 1. Place all vegetables in a large pot (onion, red bell pepper, carrots, mushrooms, garlic, and ginger) sauté until carrots are tender.
- 2. Add vegetable broth, sugar, and coconut milk and bring it to a boil and then reduce to medium heat for about five minutes.
- 3. Remove from the heat, add soy sauce, lime juice, and fresh cilantro. Add salt and pepper to taste. Stir and serve garnish with roasted cashews.
- 4. Keep the soup in a sealed container in the fridge for up to 5 days. You can also freeze it.
Welcome to Life Beyond The City. A blog that encompasses so many of the things that I love and my quest for self sufficiency.
