Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 cups mixed vegetables
- 1 cup baby spinach or kale
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 bunch fresh cilantro, for garnish
- Salt and pepper, to taste
- Cooked rice or noodles, for serving
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 5 minutes until it’s soft and translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the red curry paste, mixing it well with the onion mixture. Cook for 2 minutes to deepen the flavors.
- Pour in the vegetable broth and coconut milk, stirring to combine. Bring the soup to a gentle simmer.
- Add your mixed vegetables and cook for about 10 minutes, or until they are tender.
- Stir in the baby spinach or kale, soy sauce, and lime juice; let it simmer for another 2 minutes.
- Season with salt and pepper to taste before serving.
- Prep Time: 15
- Cook Time: 25