10-Minute Thai Red Curry Soup
0
Ingredients
- 1 bell pepper, diced
- ⅔ cup full-fat coconut milk, recommended brand available here
- 1 Tbs. coconut oil
- 1 Tbs. red curry paste, available here
- 2 big handfuls of shiitake mushrooms, sliced
- 2 big handfuls of spinach
- 1½ tsp. Tamari sauce or coconut aminos, plus more to taste, available here
- 1¼ cups broth of choice
- 2 zucchini, cut into noodles with a veggie spiralizer
Instructions
1. In a saucepan, heat the coconut oil over medium-high heat. Add the mushrooms and bell pepper. Cook until softened, about 3 minutes. 2. Add the broth, coconut milk, curry paste, and tamari sauce. Simmer until the veggies are softened but not mushy, about 3 minutes. Add the zucchini noodles and cook for about a minute. Stir in the spinach just before serving.
Estimated Nutrition (per serving)
* These are rough estimates based on common ingredient values. Actual nutrition may vary.
32
Calories
1g
Protein
3g
Carbs
2g
Fat
1g
Fiber
Tips & Variations
Umami boosters
Use nutritional yeast, miso, or soy sauce to add depth to plant-based dishes.
Protein combinations
Combine grains with legumes for complete protein nutrition.
High heat
Wok cooking requires very high heat - get your pan smoking hot before adding ingredients.
Frequently Asked Questions
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