Ingredients
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1 tablespoon vegetable oil
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1 onion, finely chopped
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3 cloves garlic, minced
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2 tablespoons red curry paste (adjust to your spice preference)
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1 can (14 oz) coconut milk
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4 cups vegetable broth
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1 red bell pepper, thinly sliced
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1 carrot, julienned
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1 zucchini, julienned
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1 cup broccoli florets
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1 cup sliced mushrooms
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1 cup baby spinach or kale
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 tablespoon brown sugar
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1 Juice of 1 lime
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1 Salt and pepper to taste
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1 Fresh cilantro leaves, for garnish
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1 Sliced red chili or sriracha (optional, for extra heat)
Directions
Adjust the amount of red curry paste to control the spiciness of the soup. Feel free to add tofu, tempeh, or your favorite protein source for added texture and protein.
Steps
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1
Done
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In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. |
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2
Done
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Stir in the minced garlic and red curry paste. Cook for another 1-2 minutes, stirring constantly, until fragrant. |
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3
Done
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Pour in the coconut milk and vegetable broth. Mix well to combine. |
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4
Done
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Add the thinly sliced red bell pepper, julienned carrot, zucchini, broccoli florets, and sliced mushrooms to the pot. Bring the soup to a gentle boil. |
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5
Done
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Reduce the heat to low and let the soup simmer for about 10-15 minutes or until the vegetables are tender. |
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6
Done
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Stir in the baby spinach or kale and let it wilt into the soup. |
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7
Done
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Season the soup with soy sauce, brown sugar, and lime juice. Taste and adjust the salt, pepper, and spice level according to your preference. |
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8
Done
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Serve hot, garnished with fresh cilantro leaves and sliced red chili or sriracha for an extra kick of heat if desired. |
