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Thai Coconut Curry Soup
Course:
Main Dish
Servings:
6
servings
Author:
The Gourmet Housewife
Ingredients
1
tbsp
vegetable oil
1
onion
chopped
2
garlic cloves
minced
4
celery stalks
chopped
2
carrots
chopped
2
tbsp
Thai yellow curry paste
1
tsp
curry powder
2
cans coconut milk
4
cups
chicken or vegetable broth
1
bell pepper
red, orange or yellow, chopped
1
zucchini
quartered and chopped
freshly ground salt and pepper
to taste
avocado
sliced
lime wedges
chopped fresh Thai basil or cilantro
Instructions
In a large saucepan or dutch oven, heat vegetable oil on medium. Add onion, garlic, celery and carrots, and sauté until soft, about 5 minutes.
Add curry paste and curry powder and stir until fragrant, about 1 minute.
Add coconut milk and broth and bring to a boil. Reduce heat and simmer for 20 minutes.
Add bell pepper and zucchini and simmer for 10 minutes.
Season to taste with salt and pepper. Serve with avocado, lime and chopped fresh basil or cilantro.