Coconut Curry Soup
Ingredients
The soup
-
1
15 ounce can
full-fat coconut milk (unsweetened)
-
3
tablespoons
Thai curry paste
-
1
teaspoon
pure maple syrup
-
to taste
sea salt
-
½
cup
carrots (very thinly sliced)
-
½
cup
mushrooms (thinly sliced)
-
1
medium size
zucchini (spiralized)
Toppings
-
to taste
green onions
-
to taste
sliced serrano chili
-
to taste
chopped cashews
-
1
wedge
lime
Instructions
- In a saucepan, whisk together the coconut milk and curry paste, then bring to a simmer over medium heat.
- Stir in the maple syrup and sea salt to taste.
- Add the carrots and mushrooms, then simmer until the carrots are tender, about 20 minutes.
- Add the zucchini and adjust the salt if needed.
- Transfer to bowls and garnish with green onions, serrano chili, chopped cashews, and lime juice.
Nutrition Facts (estimated)
Servings
4
Calories
110
Total fat
4g
Total carbohydrates
16g
Total protein
3g
Sodium
48mg
Cholesterol
0mg
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