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To truly appreciate the depth of flavor in Fiery Thai Coconut Curry Soup, it's essential to understand the role each ingredient plays in the recipe. Each element contributes not only to the soup's taste but also to its nutritional profile, making it a wholesome option for any meal.

Spicy Thai Coconut Curry Soup

Discover the delightful flavors of Fiery Thai Coconut Curry Soup, a perfect blend of warmth and spice that brings comfort to your table. This nourishing dish features creamy coconut milk, aromatic vegetables, and the bold taste of red curry paste. Ideal for busy weeknights or cozy weekends, it's versatile enough to accommodate various dietary needs. Enjoy the health benefits and vibrant taste as you savor each bowl, making it a staple in your home cooking repertoire.
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Ingredients
  

1 tablespoon coconut oil

1 onion, diced

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

4 cups coconut milk

2 cups vegetable broth

1 tablespoon soy sauce (or tamari for gluten-free)

2 teaspoons brown sugar

1 red bell pepper, sliced

1 cup snap peas, trimmed

1 cup baby spinach

1 cup mushrooms, sliced

1 lime, juiced

Fresh cilantro, for garnish

Sliced red chili or chili flakes, for heat (optional)

Salt and pepper, to taste

Cooked rice or rice noodles, for serving

Instructions
 

In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.

    Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

      Add the red curry paste to the pot, stirring continuously for about 1 minute to release its flavors.

        Pour in the coconut milk and vegetable broth, mixing well to combine with the curry paste.

          Stir in the soy sauce and brown sugar. Bring the soup to a gentle simmer.

            Add the sliced red bell pepper, snap peas, and mushrooms to the pot. Cook for about 5-7 minutes until the vegetables are tender.

              Toss in the baby spinach and lime juice, cooking for an additional 2 minutes until the spinach wilts.

                Season the soup with salt and pepper to taste. If you like extra heat, add sliced red chili or a pinch of chili flakes.

                  Serve the soup hot over a bed of cooked rice or rice noodles, and garnish with fresh cilantro.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings