COCONUT CURRY SOUP

This Coconut Curry Soup is a warming, fragrant dish that’s both comforting and vibrant. Bursting with the flavors of coconut milk, curry, and fresh vegetables, it’s the perfect meal for when you want something both light and satisfying. The creamy coconut base balances the spiciness of the curry, while the combination of vegetables, tofu or chicken, and aromatic spices makes this soup hearty enough for a meal on its own. It’s also versatile—easily adapted to be vegetarian or vegan, and packed with immune-boosting ingredients.

Ingredients:

• 1 tablespoon coconut oil (or vegetable oil)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons red curry paste (adjust for spice level)
• 1 can (14 oz) full-fat coconut milk
• 4 cups vegetable or chicken broth
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 tablespoon brown sugar (optional)
• 1 red bell pepper, thinly sliced
• 1 cup carrots, julienned or thinly sliced
• 1 cup baby spinach or kale leaves
• 1 block (14 oz) firm tofu, cubed (or 2 cups cooked chicken for a non-vegan option)
• 1 tablespoon fish sauce (optional, for non-vegan)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Sauté the aromatics: Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
2. Add the curry paste: Stir in the red curry paste and cook for another minute, allowing the spices to bloom.
3. Add liquids and seasoning: Pour in the coconut milk, broth, soy sauce, lime juice, and brown sugar (if using). Stir to combine and bring the mixture to a simmer.
4. Cook the vegetables: Add the sliced bell pepper, carrots, and tofu (or cooked chicken). Simmer for 10-15 minutes until the vegetables are tender and the flavors meld together. If using fish sauce, add it during this step.
5. Add greens: Stir in the spinach or kale and cook for another 2-3 minutes until the greens are wilted.
6. Taste and adjust seasoning: Adjust the seasoning with additional soy sauce, lime juice, or curry paste if needed.
7. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of citrus.

Enjoy this comforting and flavorful Coconut Curry Soup with a side of steamed rice or crusty bread for a complete meal!