Thai Coconut Curry Soup

Ingredients

• 1 1/2 tbsp Red curry paste
• 1 can (13.5 oz / 400 ml) Coconut milk (unsweetened)
• 2 cups (480 ml) Vegetable broth
• 1 medium Carrots
• 1 small Bell pepper
• 1 medium Zucchini
• 2 cups Baby spinach
• 1 tbsp Lime juice
• 1 tsp Fish sauce(optional)
• 1 tsp Brown sugar(optional)
• 2 cloves Garlic(optional)
• 2 tbsp Fresh cilantro(optional)

Instructions

1. 1

   Prep (10 minutes): Slice carrots into thin rounds, chop bell pepper and zucchini into bite-size pieces, and mince garlic if using.

2. 2

   Cook (20 minutes): In a pot over medium heat, stir in red curry paste with a splash of coconut milk (from the can) and cook for 1 minute until fragrant. Add remaining coconut milk and vegetable broth, then bring to a gentle simmer.

3. 3

   Add vegetables: Stir in carrots, bell pepper, and zucchini. Simmer for 12–15 minutes, until vegetables are tender.

4. 4

   Finish: Stir in spinach until wilted (about 2 minutes). Add lime juice, and fish sauce and brown sugar if using. Taste and adjust seasoning.

5. 5

   Serve: Ladle into bowls and top with cilantro if using.