Description
This delicious Thai Green Curry Soup is a cozy and flavorful meal ready in just 25 minutes. Featuring a vibrant green curry paste, creamy coconut milk, and a medley of mixed vegetables and tofu, this soup combines the best of Thai flavors with a warm, comforting broth perfect for any day.
Ingredients
Scale
Soup Base
- 2 tablespoons green curry paste
- 1 can coconut milk (400ml)
- 4 cups vegetable broth
Vegetables and Protein
- 2 cups mixed vegetables (bell peppers, carrots, zucchini)
- 1 cup tofu, cubed
Seasonings and Garnish
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
Instructions
- Heat the Curry Paste: In a pot over medium heat, warm the green curry paste for 1 minute to release its aromatic flavors and deepen its taste.
- Add Liquids: Pour in the coconut milk and vegetable broth, stirring continuously until well combined to form the soup base.
- Simmer with Vegetables and Tofu: Bring the mixture to a gentle simmer, then add the mixed vegetables and cubed tofu to the pot.
- Cook the Soup: Let the soup cook for about 10 minutes or until the vegetables are tender but still hold their shape, allowing the flavors to meld together.
- Season the Soup: Stir in the soy sauce and lime juice to enhance and balance the flavors with a savory and tangy finish.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves for an herbaceous and fresh touch.
Notes
- You can substitute tofu with chicken or shrimp for a non-vegetarian option.
- Adjust green curry paste quantity to control the spice level.
- Use fresh vegetables available seasonally or to your preference.
- Serve with steamed jasmine rice for a complete meal.
- Leftovers store well refrigerated for up to 3 days.
