Thai vegetable soup with coconut milk

• For 4 people
• Preparation time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Soup Base
  • Vegetable broth : 4 cups
  • Coconut milk : 1 can (13.5 oz)
  • Lemongrass stalk (bruised) : 1
  • Kaffir lime leaves : 4
  • Galangal (sliced) : 1 inch
  • Thai red curry paste : 2 tablespoons
  • Fish sauce : 2 tablespoons
  • Brown sugar : 1 tablespoon
  • Lime juice : 2 tablespoons
  • Salt : to taste
• Vegetables
  • Carrots (sliced) : 2
  • Red bell pepper (sliced) : 1
  • Snow peas : 1 cup
  • Mushrooms (sliced) : 1 cup
  • Baby corn (halved) : 1 cup
  • Tofu (cubed) : 8 ounces

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Soup Base
• Heat vegetable broth and coconut milk in a large pot over medium heat.
• Add lemongrass, kaffir lime leaves, galangal, Thai red curry paste, fish sauce, brown sugar, and lime juice to the pot.
• Simmer for 10 minutes to allow the flavors to meld together.
• Remove the lemongrass, kaffir lime leaves, and galangal from the pot.
• Add the Vegetables
• Add carrots, red bell pepper, snow peas, mushrooms, baby corn, and tofu to the pot.
• Cook for an additional 5-7 minutes until the vegetables are tender.
• Season with salt to taste.

Tips

• You can adjust the spiciness of the soup by adding more or less Thai red curry paste.
• Feel free to add other vegetables of your choice, such as broccoli or bok choy.

Information

• This Thai vegetable soup is a great option for vegetarians and vegans.
• Serve the soup hot and garnish with fresh cilantro and lime wedges for an extra burst of flavor.