Thai Coconut Curry Soup recipe

Thai Coconut Curry Soup

Ingredients:

2 tablespoons coconut oil

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

4 cups vegetable broth

1 can (14 ounces) coconut milk

1 red bell pepper, sliced

1 cup mushrooms, sliced

1 cup snap peas

1 block (14 ounces) firm tofu, cubed

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Salt and pepper to taste

Thai Coconut Curry Soup recipe

Instructions:

In a large pot, heat coconut oil over medium heat.

Add the onion, garlic, and ginger. Cook until fragrant, about 3-5 minutes.

Stir in the red curry paste and cook for another minute.

Add the vegetable broth and coconut milk. Bring to a simmer.

Add the bell pepper, mushrooms, snap peas, and tofu. Simmer until the vegetables are tender, about 10 minutes.

Stir in the lime juice and season with salt and pepper.

Garnish with fresh cilantro and serve hot.