coconut curry soup

Recipe for Thai Curry Soup:

Ingredients:

- 1 tablespoon vegetable oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 tablespoon Thai red curry paste

- 1 can (14 ounces) coconut milk

- 3 cups chicken or vegetable broth

- 1 red bell pepper, thinly sliced

- 1 zucchini, thinly sliced

- 1 carrot, thinly sliced

- 1 cup sliced mushrooms

- 1 cup cooked chicken or shrimp (optional)

- 2 tablespoons fish sauce (optional, for added flavor)

- 1 tablespoon brown sugar

- Juice of 1 lime

- Salt, to taste

- Fresh cilantro, chopped (for garnish)

- Lime wedges (for serving)

- Cooked rice or rice noodles (optional, for serving)

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and slightly softened.

2. Add the Thai red curry paste to the pot and stir it into the onions and garlic. Cook for about 1-2 minutes to allow the flavors to meld together.

3. Pour in the coconut milk and chicken or vegetable broth. Stir well to combine the ingredients.

4. Add the sliced red bell pepper, zucchini, carrot, mushrooms, and cooked chicken or shrimp (if using) to the pot. Stir to distribute the ingredients evenly.

5. If desired, add the fish sauce for additional flavor. Keep in mind that fish sauce is quite salty, so you may want to adjust the amount of salt you add later accordingly.

6. Stir in the brown sugar and lime juice. Taste the soup and add salt as needed.

7. Bring the soup to a simmer and let it cook for about 10-15 minutes, or until the vegetables are tender.

8. Once the soup is ready, remove it from the heat. Ladle it into serving bowls.

9. Garnish each bowl with fresh cilantro and serve with lime wedges on the side.

10. If desired, you can also serve the Thai Curry Soup with cooked rice or rice noodles.

Enjoy your delicious Thai Curry Soup.