Thai Coconut-Lime Veggie Soup

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic
• 1 tsp fresh ginger
• 1 cup red bell pepper
• 1 cup carrots
• 1 cup snap peas
• 1 cup mushrooms
• 2 cups vegetable broth
• 1 cup coconut milk (light or regular)
• 2 tbsp lime juice
• 1 tbsp soy sauce (or tamari)
• 1 tsp chili paste or sriracha(optional)
• 1 tsp brown sugar(optional)
• to taste salt(optional)
• 2 tbsp fresh cilantro(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic and ginger. Slice bell pepper, carrots, and mushrooms; trim snap peas.

2. 2

   Cook (15 minutes): Heat olive oil in a pot over medium heat. Sauté garlic and ginger for 30–60 seconds until fragrant.

3. 3

   Add carrots, bell pepper, and mushrooms. Cook for 5 minutes, stirring, until slightly softened.

4. 4

   Stir in vegetable broth and coconut milk. Bring to a gentle simmer and cook for 8 minutes.

5. 5

   Add snap peas and simmer 2 minutes until crisp-tender. Stir in soy sauce, chili paste/sriracha (if using), and brown sugar (if using).

6. 6

   Turn off heat and stir in lime juice. Taste and adjust with salt if needed. Garnish with cilantro and serve.