Description
A comforting vegan red curry broth made with creamy coconut milk, vibrant vegetables, and aromatic red curry paste. This flavorful soup is hearty, nourishing, and perfect for a cozy lunch or dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups vegetable broth
- 1 can (13.5 ounces) full-fat coconut milk
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 2 cups broccoli florets
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- 1/4 cup fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add red curry paste, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
- Pour in vegetable broth and coconut milk. Stir well to combine.
- Add potatoes and carrots and bring to a gentle simmer.
- Cook for 15 minutes, then add broccoli florets.
- Continue simmering for 10 to 12 minutes until all vegetables are tender.
- Stir in soy sauce, lime juice, basil, salt, and black pepper.
- Taste and adjust seasoning if needed.
- Serve hot and garnish with additional basil if desired.
Notes
- Use full-fat coconut milk for the richest texture.
- Add extra curry paste if you prefer more heat.
- Fresh basil added at the end provides the best flavor.
- This broth stores well and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 7g
- Sodium: 690mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan red curry broth, coconut curry soup, vegan soup, vegetable curry broth, Thai-inspired vegan recipe, healthy vegan dinner