Spicy Coconut Curry Veg Soup

Ingredients

• 3 cups Mixed vegetables (e.g., bell pepper, carrots, zucchini, snap peas)
• 1 can (13.5 oz / 400 ml) Coconut milk (unsweetened)
• 1.5 tbsp Red curry paste
• 1 cup Vegetable broth
• 1 tbsp Lime juice
• 1 tsp Lime zest(optional)
• 2 cloves Garlic(optional)
• 2 tbsp Fresh cilantro (chopped)(optional)
• to taste Salt(optional)

Instructions

1. 1

   Prep (10 minutes): Chop any larger vegetables into bite-size pieces. Mince the garlic if using; zest and juice the lime.

2. 2

   Cook (20 minutes): In a pot over medium heat, stir in the curry paste with a splash of coconut milk (from the can) until fragrant, about 1 minute. Add garlic (if using) and cook 30 seconds.

3. 3

   Add the mixed vegetables and stir to coat. Pour in the remaining coconut milk and vegetable broth, bring to a simmer, and cook until vegetables are tender, about 15–18 minutes.

4. 4

   Finish: Turn off the heat and stir in lime juice (and lime zest if using). Taste and add salt if needed. Serve hot, topped with cilantro if desired.