Thai Coconut Curry Soup
Ingredients
The base
-
1
tablespoon
sesame oil
-
1
teaspoon
freshly grated ginger
-
2
tablespoons
red curry paste
-
½
red onion
-
4
cloves
garlic
-
¼
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
-
2
tablespoons
coconut sugar
-
1
tablespoon
liquid aminos
-
1
can
coconut milk (13.5 ounces)
-
3
cups
vegetable broth
-
1
lime
-
½
tablespoon
sambal oelek or Sriracha (optional)
The vegetables
-
1
handful
Thai basil
-
1
handful
spinach
-
1
handful
purple cabbage (optional)
The noodles
-
8-12
ounces
dry noodles (vermicelli, udon, soba, etc.)
Instructions
- Heat sesame oil in a pan and cook ginger and curry paste for about 1 minute.
- Add chopped onion and garlic, cooking until the onion is translucent, about 5 minutes.
- Season with salt, pepper, sugar, and liquid aminos, then stir in coconut milk and vegetable broth.
- Bring to a boil, then reduce to a simmer for about 10 minutes, stirring occasionally.
- Squeeze lime juice into the broth and remove from heat.
- Prepare noodles according to package directions.
- In bowls, add noodles and vegetables, then pour the hot broth over them and let sit for a few minutes before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
136
Total fat
9.4g
Total carbohydrates
9.5g
Total protein
3.2g
Sodium
20mg
Cholesterol
0mg
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