Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 cup mushrooms, sliced
- 1 red bell pepper sliced
- 2 cups fresh spinach or kale
- Fresh cilantro for garnish
- Optional: protein of choice (shrimp, chicken, tofu)
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for an additional minute to release its flavors.
- Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer.
- Add the soy sauce, lime juice, mushrooms, and red bell pepper. Cook for about 5-7 minutes until the vegetables are tender.
- Finally, fold in the spinach or kale and let it wilt for 2-3 minutes.
- Adjust the seasoning to taste. Serve hot, garnished with fresh cilantro.
- Prep Time: 10
- Cook Time: 20