Curried Coconut Soup
Curried Coconut Soup is packed with bold and delicious flavours. It's a must-try recipe for cold and rainy weather.
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Ginger Chopped
- 2 Clove Garlic Minced
- 1 Yellow Onion Chopped
- 2 Cups Mushrooms Sliced
- 2 Tbsps Curry Powder
- ⅛ Lemongrass Chopped
- 1 Cup Broccoli Chopped into Small Florets
- 1 Tbsp Lime Juice
- 3 Cups Canned Coconut Milk
- 4 Cups Vegetable Broth
- 1 Zucchini Spiralized into Noodles
- ¼ Cup Cilantro
- 1 Tsp Chilli Flakes Optional
Instructions
- In a pot over medium-low heat, add the olive oil, ginger, garlic and onion. Sauté for 3 to 5 minutes. Add in the curry powder, mushrooms and lemongrass.
- Once the mushrooms are cooked through, add in the broccoli, lime juice, coconut milk and broth. Bring to a boil, reduce heat and let it simmer for 10 minutes.
- During the last minute, add the zucchini noodles and remove from heat.
- Divide between bowls and top with cilantro and red chilli flakes, if using. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to five days. Freeze for up to two months.
Serving Size
One serving is equal to approximately one cup of soup.
More Flavor
Add salt and pepper.
