Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, sliced
- 1 cup mushrooms, sliced
- 4 cups vegetable or chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1-2 cups fresh vegetables
- 1 bunch fresh cilantro, for garnish
- 1 bunch sliced green onions, for garnish
- optional cooked shrimp, chicken, or tofu
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
- Stir in the sliced bell pepper and mushrooms. Cook for another 4-5 minutes until they start to soften.
- Pour in the vegetable or chicken broth and bring to a gentle simmer.
- Stir in the coconut milk and red curry paste. Let it simmer for about 10 minutes.
- Add in the soy sauce, lime juice, and fresh vegetables. Cook for an additional 3-5 minutes.
- If using, stir in your choice of protein and heat through. Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh cilantro and sliced green onions.
- Prep Time: 15
- Cook Time: 30