Thai Red Curry and Vegetable Soup

Ingredients

• 1 tbsp of coconut oil or vegetable oil
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 piece of fresh ginger (about 2 cm), grated
• 2-3 tbsp of red curry paste (adjust to taste)
• 400 ml of coconut milk (one can)
• 4 cups of vegetable stock
• 2 carrots, cut into sticks
• 1 head of broccoli, cut into small florets
• 150g button mushrooms, sliced
• 1 red pepper, cut into thin strips
• Juice of 1/2 lime
• Fresh cilantro or Thai basil, for garnish
• Sliced fresh red peppers (optional, for garnish)
• Salt to taste

Preparation steps

1. In a large saucepan, heat coconut oil over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.
2. Add the garlic and grated ginger. Cook for 1 minute until the flavors are released.
3. Incorporate the red curry paste and stir for 1 minute to release the flavors.
4. Pour in the coconut milk and vegetable stock. Bring to the boil, then reduce the heat and simmer for 5 minutes.
5. Add the carrots and broccoli. Simmer for 5-7 minutes, or until vegetables are tender-crisp.
6. Add mushrooms and red pepper. Leave to simmer for another 2-3 minutes.
7. Remove from the heat. Stir in lime juice and salt to taste.
8. Serve hot, garnished with fresh cilantro or Thai basil and sliced fresh red peppers if desired.