Coconut Curry Soup with Veggies (Print Version)

# Ingredients:

01 - 1 tablespoon coconut oil or olive oil
02 - 1 small onion, diced
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons Thai red curry paste
06 - 1 teaspoon ground turmeric
07 - 1 red bell pepper, thinly sliced
08 - 1 cup carrots, julienned or thinly sliced
09 - 4 cups vegetable broth
10 - 1 (14 oz) can full-fat coconut milk
11 - 1 tablespoon soy sauce or tamari
12 - 1 tablespoon brown sugar or maple syrup
13 - Juice of 1/2 lime
14 - 2–3 cups fresh spinach, kale, or greens of choice
15 - 8 oz rice noodles or cooked jasmine rice, for serving
16 - Fresh cilantro or Thai basil, for garnish
17 - Lime wedges, for serving

# Instructions:

01 - Heat oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes. Stir in minced garlic and grated ginger, cooking for an additional 1–2 minutes.
02 - Mix in curry paste and ground turmeric. Add sliced bell pepper and julienned carrots, sautéing for 2–3 minutes to soften slightly.
03 - Stir in vegetable broth, coconut milk, soy sauce, and brown sugar. Mix well and bring the mixture to a gentle boil. Reduce heat to a simmer.
04 - Allow soup to simmer for 10–12 minutes, until vegetables are tender. Stir in greens and lime juice, cooking until greens are just wilted.
05 - Place cooked rice or noodles in serving bowls. Ladle hot soup over the top. Garnish with fresh cilantro or Thai basil and serve with lime wedges.

# Notes:

01 - Add tofu, chickpeas, or cooked chicken for additional protein.
02 - Customize the soup with vegetables such as mushrooms or zucchini.
03 - Use gluten-free soy sauce and rice noodles to make the dish gluten-free.

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