Description
Coconut Curry Soup is a comforting and vibrant dish that envelops you in warmth with its creamy coconut milk and aromatic spices. Perfect for chilly evenings, this quick recipe combines rich flavors and nutritious ingredients, making it a delightful choice for both vegetarians and meat lovers. Enjoy a bowl of this tropical goodness that’s sure to uplift your spirits!
Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups low-sodium vegetable broth
- 2 tbsp curry powder
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 cups mixed chopped vegetables (bell peppers, carrots, snap peas)
- 1 tsp chili flakes (adjust to taste)
- Juice of 1 lime
Instructions
- In a large pot over medium heat, add a splash of oil. Sauté minced garlic and grated ginger for about one minute until fragrant.
- Stir in chopped bell peppers and carrots; cook for five minutes until softened.
- Add curry powder and chili flakes; stir well for two minutes to bloom the spices.
- Add coconut milk and vegetable broth; bring to a gentle simmer while stirring occasionally.
- Let the soup simmer on low heat for about ten minutes to develop flavors.
- Remove from heat, stir in fresh lime juice, adjust seasoning if needed, then serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg