Description
A flavorful and spicy coconut curry soup with rich, aromatic ingredients.
Ingredients
Scale
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 red chili, sliced
- 1 tbsp curry powder
- 1 can (400ml) coconut milk
- 2 cups vegetable broth
- 1 cup mixed vegetables (carrots, bell peppers, zucchini)
- 1 cup tofu, cubed
- 1 tbsp soy sauce
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a pot over medium heat.
- Add onion, garlic, ginger, and chili. Sauté for 2 minutes.
- Stir in curry powder and cook for 1 minute.
- Pour in coconut milk and vegetable broth. Bring to a simmer.
- Add mixed vegetables and tofu. Cook for 10 minutes.
- Season with soy sauce and lime juice.
- Garnish with fresh cilantro before serving.
Notes
- Adjust chili for desired spiciness.
- Use full-fat coconut milk for creamier texture.
- Can substitute tofu with chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spicy coconut curry soup, vegetarian curry soup, easy curry recipe