A spicy, warming soup with coconut milk, red curry paste, garlic, ginger, and lemongrass. Choose chicken or tofu for a hearty base.
Ingredients:
1 tablespoon red curry paste
1 can (14 oz) coconut milk
2 cups chicken or vegetable broth
2 tablespoons soy sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 stalk lemongrass, bruised (optional)
1 cup mixed vegetables (carrots, bell peppers, zucchini)
1 lb chicken breast or tofu, cubed
1 tablespoon lime juice
Fresh cilantro, for garnish
Instructions:
In a large pot, heat a little oil and sauté the garlic and ginger until fragrant.
Stir in the red curry paste and cook for another minute.
Add the coconut milk, broth, and soy sauce, and bring to a simmer.
Add the chicken (or tofu) and vegetables and cook for 10-15 minutes until the chicken is cooked through.
Remove lemongrass if used, and stir in lime juice.
Garnish with fresh cilantro before serving.
Variations:
Add chili peppers for extra heat.
Use shrimp instead of chicken for a seafood version.
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