Coconut Curry Soup
Serves 4
10 mins prep
35 mins cook
0 mins total
🥣 Transport yourself to Thailand with this vibrant coconut curry soup, featuring fresh vegetables, aromatic spices, and creamy coconut milk - ready in just 45 minutes!
2 servings
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Into a large soup pot add your coconut oil and heat for 20-30 seconds on medium-low heat before adding your white onion. Sweat this out for around 5 minutes. Stir often to avoid burning.
Now add your peppers and cook for 1-2 minutes before adding your garlic, ginger, curry and cumin. I let this cook for 3-5 minutes. The longer you let them cook, the more fragrant the soup. Now add your butternut squash, turn heat to low and pop the lid on for 5 minutes or until the squash is tender.
Remove lid, increase heat to high and add your red curry paste, desired seasoning to taste, chilli flakes, coconut milk, water, veggie stock paste, nutritional yeast, coconut aminos, brown sugar and tofu. Stir till everything is well combined and then bring mixture to a boil.
Once bubbling add your noodles and reduce heat. Cook your noodles as per package instructions.
Serve this soup hot with fresh cilantro, lime, jalapeños and red onion!
Enjoy!!
