There’s something exceptionally comforting about a steaming bowl of Coconut Curry Soup, especially when shared with loved ones. This delightful dish not only stands out for its bold flavors and exotic aromas but also for its ability to bring families together around the dinner table. Perfect for chilly evenings or as a flavorful starter for a festive gathering, this Coconut Curry Soup is a testament to creativity and the joy of cooking.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Easy
Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon turmeric powder
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 2 carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup snap peas
- Salt and pepper to taste
- Juice of one lime
- Fresh cilantro, chopped (for garnish)
Instructions:
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
- Stir in the red curry paste and turmeric powder, cooking for 2 minutes to let the spices bloom.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
- Add the sliced carrots, red bell pepper, and zucchini. Cook for 10-15 minutes until the vegetables are tender.
- Stir in the snap peas and cook for an additional 5 minutes.
- Season with salt and pepper to taste. Add the lime juice and stir well.
- Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve hot with a squeeze of lime.
Helpful Tips:
- Make it your own: Feel free to add your favorite vegetables or proteins like tofu, chicken, or shrimp for a heartier soup.
- Spice level: Adjust the amount of red curry paste to your preferred spice level. Add less for a milder flavor or more for extra heat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Ingredient substitutions: If you don’t have red curry paste, use yellow curry powder as a substitute, adjusting to taste.
This Coconut Curry Soup is an experience for the senses, with its vibrant colors, fragrant spices, and creamy base. Perfect for warming up on a cool evening or impressing guests with its exotic flair. We’d love to see your creations! Share your delicious Coconut Curry Soup photos using #ZynahzRecipes or tag us on Instagram at @Zynahz. Don’t forget to leave your feedback on our website www.zynahz.com. For more inspired recipes and updates, subscribe to our newsletter and follow us on social media.
