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.