Ingredients and Weight:
- Vegetable broth: 8 cups
- Coconut milk: 1 can (13.5 ounces)
- Red curry paste: 2 tablespoons
- Ginger, minced: 1 tablespoon
- Garlic, minced: 2 cloves
- Onion, chopped: 1 medium
- Carrots, peeled and diced: 1 cup
- Potatoes, peeled and diced: 1 cup
- Peas: 1 cup
- Green beans, trimmed and cut into 1-inch pieces: 1 cup
- Bell peppers, chopped: 1/2 cup
- Spinach, chopped: 1 cup
- Lime juice: 2 tablespoons
- Salt and pepper to taste
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a large pot or Dutch oven, heat the vegetable broth over medium heat.
- Add the coconut milk, red curry paste, ginger, garlic, and onion. Cook for 5 minutes, stirring frequently.
- Add the carrots, potatoes, peas, green beans, and bell peppers. Cook for 10 minutes, or until the vegetables are tender-crisp.
- Stir in the spinach and cook for 2 minutes, or until wilted.
- Season with lime juice, salt, and pepper to taste.
Nutritional Information:
- Calories: 220 per serving
- Fat: 10 grams
- Protein: 5 grams
- Carbohydrates: 35 grams
- Fiber: 5 grams
Dish Characteristics:
- Creamy and flavorful
- Mildly spicy
- Packed with vegetables
- Rich in vitamins and minerals
User Comments:
- "This soup was delicious and satisfying. The perfect balance of flavors."
- "I love the Thai and Indian influences in this dish. It's like a taste adventure."
- "The vegetables were cooked perfectly, with a nice crispness."
- "I added a little bit of extra red curry paste for a bit more heat."
- "This is a great soup to make ahead of time. It reheats well."
Special Precautions and Tips:
- If you can't find red curry paste in your local supermarket, you can use yellow or green curry paste instead.
- If you want a vegetarian version of this soup, replace the vegetable broth with water or vegetable stock.
- This soup is also gluten-free if you use gluten-free vegetable broth.
