Description
This Delicious Thai Green Curry Soup is a flavorful and cozy meal that comes together in just 25 minutes. Featuring creamy coconut milk blended with vibrant green curry paste, fresh mixed vegetables, and tender tofu, this soup offers a perfect balance of spicy, savory, and tangy flavors. Garnished with fresh basil, it’s an ideal quick and comforting dish for any day.
Ingredients
Scale
Main Ingredients
- 2 tablespoons green curry paste
- 1 can coconut milk (400ml)
- 4 cups vegetable broth
- 2 cups mixed vegetables (bell peppers, carrots, zucchini, chopped)
- 1 cup tofu, cubed
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
Instructions
- Heat the curry paste: In a pot over medium heat, add 2 tablespoons of green curry paste and cook for about 1 minute to release its fragrant aroma.
- Add liquids: Pour in 1 can of coconut milk and 4 cups of vegetable broth, stirring well until the curry paste is fully incorporated.
- Simmer with vegetables and tofu: Bring the mixture to a gentle simmer, then add 2 cups of mixed vegetables and 1 cup of cubed tofu. Let everything cook together for about 10 minutes until the vegetables are tender but not mushy.
- Season the soup: Stir in 2 tablespoons of soy sauce and 1 tablespoon of lime juice to enhance the savory and tangy notes of the soup.
- Serve and garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves for a burst of herbal freshness.
Notes
- You can substitute tofu with cooked chicken or shrimp for a non-vegetarian version.
- Adjust the green curry paste amount to vary the spice level according to your preference.
- Use fresh vegetables that are in season to enhance the soup’s flavor and texture.
- The soup keeps well in the refrigerator for up to 2 days; reheat gently on the stovetop.
- For a nutty twist, garnish with chopped peanuts or a drizzle of sesame oil.
