Description
A delicious and aromatic green curry soup that combines fresh ingredients and spices for a flavorful experience.
Ingredients
- 1 tablespoon green curry paste
- 1 can (400ml) coconut milk
- 2 cups vegetable broth
- 1 cup sliced mushrooms
- 1 cup chopped spinach
- 1 cup diced tofu
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
Instructions
- In a large pot, heat the green curry paste over medium heat until fragrant.
- Add the coconut milk and vegetable broth, stirring to combine.
- Bring the mixture to a simmer and add the mushrooms and tofu.
- Cook for about 10 minutes, or until the mushrooms are tender.
- Stir in the spinach, soy sauce, and lime juice, cooking for an additional 2-3 minutes.
- Serve hot, garnished with fresh basil leaves.
Notes
- Adjust the amount of green curry paste to taste for desired spiciness.
- Feel free to add other vegetables like bell peppers or zucchini.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai