Thai-Inspired Coconut Veggie Soup

Ingredients

• 1 can coconut milk
• 1 tbsp red curry paste
• 1 cup vegetable broth
• 1 medium carrots
• 1 small bell pepper
• 1 medium zucchini
• 2 cups baby spinach
• 2 cloves garlic(optional)
• 1 tbsp lime juice(optional)
• 1 tsp fish sauce(optional)
• to taste salt(optional)
• 2 tbsp cilantro(optional)

Instructions

1. 1

   Prep (10 minutes): Slice carrots and zucchini into thin half-moons, chop bell pepper, mince garlic, and rinse spinach.

2. 2

   Cook (15 minutes): In a pot over medium heat, warm the coconut milk and stir in the red curry paste until fragrant, about 2 minutes.

3. 3

   Add vegetable broth, carrots, zucchini, and bell pepper. Simmer until vegetables are tender, about 10 minutes.

4. 4

   Stir in garlic for 1 minute, then add spinach and cook just until wilted, about 2 minutes.

5. 5

   Finish: Turn off heat and stir in lime juice and (if using) fish sauce. Taste and adjust with salt. Serve hot, topped with cilantro (if using).