Thai Coconut Curry Soup
This Thai-inspired soup is made with coconut milk, red curry paste, sweet potato, red bell pepper, and spinach.
Ingredients
- 1 tablespoon coconut oil
- 1 onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons Thai red curry paste
- 1 can 14 oz coconut milk
- 4 cups vegetable broth
- 1 sweet potato peeled and diced
- 1 red bell pepper diced
- 1 cup spinach leaves
- 1 tablespoon fish sauce optional
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
- Add the Thai red curry paste and stir to combine with the onion mixture. Cook for 1-2 minutes until the curry paste is fragrant.
- Pour in the coconut milk and vegetable broth and stir to combine. Add the diced sweet potato and red bell pepper and bring the soup to a boil.
- Reduce the heat to low and let the soup simmer for 15-20 minutes until the sweet potato is tender.
- Add the spinach leaves to the soup and stir until wilted. Add the fish sauce (if using), lime juice, salt, and pepper to taste.
- Serve the soup hot, garnished with fresh cilantro. Enjoy!