Vibrant soup blending coconut milk, Thai curry, and fresh vegetables for a warming, aromatic bowl.
# Components:
→ Aromatics
01 - 1 tablespoon vegetable oil
02 - 1 medium onion, thinly sliced
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
→ Curry Base
05 - 2 tablespoons Thai red curry paste
06 - 1 stalk lemongrass, smashed and cut into 2-inch pieces (optional)
07 - 4 cups vegetable broth
08 - 1 (13.5 ounce) can coconut milk
→ Vegetables & Protein
09 - 1 red bell pepper, thinly sliced
10 - 1 cup mushrooms, sliced
11 - 1 medium carrot, julienned
12 - 7 ounces firm tofu, cubed
13 - 1 cup snap peas, trimmed
→ Seasonings & Finish
14 - 2 tablespoons fish sauce
15 - 1 tablespoon brown sugar
16 - Juice of 1 lime
17 - Fresh cilantro, chopped, for garnish
18 - 1 red chili, thinly sliced, for garnish (optional)
# Directions:
01 - Heat vegetable oil in a large pot over medium heat. Add sliced onion, minced garlic, and grated ginger. Sauté until fragrant and softened, approximately 3 minutes.
02 - Stir in the Thai red curry paste and smashed lemongrass. Cook for 1 minute, stirring constantly, to release their aromatics.
03 - Pour in the vegetable broth. Increase heat slightly and bring the mixture to a gentle simmer.
04 - Incorporate the coconut milk, sliced bell pepper, sliced mushrooms, julienned carrot, cubed tofu, and trimmed snap peas. Stir well to combine all ingredients.
05 - Allow the soup to simmer uncovered for 10–12 minutes, ensuring the vegetables are tender yet retain their vibrant color.
06 - Remove and discard the lemongrass pieces. Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed for optimal flavor balance.
07 - Ladle the hot soup into individual bowls. Garnish generously with chopped fresh cilantro and thin chili slices.
