Ingredients with Measurements:
- 2 tablespoons of vegetable oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2 tablespoons of fresh ginger, minced
- 2 tablespoons of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1 can (14.5 ounces) of diced tomatoes
- 1 can (14 ounces) of light coconut milk
- 4 cups of vegetable broth
- 1/2 cup of frozen peas
- 1/2 cup of diced carrots
- 1/2 cup of diced bell peppers
- 2 tablespoons of fresh cilantro, chopped
Special Equipment Needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-Step Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ginger, curry powder, cumin, coriander, turmeric, salt, and pepper and cook for 1 minute, stirring constantly.
4. Add the diced tomatoes, coconut milk, and vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 15 minutes.
6. Add the peas, carrots, and bell peppers and simmer for an additional 10 minutes.
7. Remove from the heat and stir in the cilantro.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 206
Fat: 11.2g
Carbohydrates: 19.4g
Protein: 5.9g
Substitutions for Ingredients:
- Vegetable oil: olive oil
- Onion: shallot
- Garlic: garlic powder
- Ginger: ground ginger
- Curry powder: garam masala
- Cumin: ground cumin
- Coriander: ground coriander
- Turmeric: ground turmeric
- Diced tomatoes: fresh tomatoes
- Light coconut milk: full-fat coconut milk
- Vegetable broth: chicken broth
- Frozen peas: fresh peas
- Diced carrots: diced sweet potatoes
- Diced bell peppers: diced zucchini
- Fresh cilantro: fresh parsley
Variations:
- Add 1/2 cup of cooked quinoa for a heartier soup.
- Add 1/2 cup of cooked chickpeas for added protein.
- Add 1/2 cup of diced potatoes for a creamier soup.
- Add 1/2 teaspoon of red pepper flakes for a spicier soup.
Tips and Tricks:
- For a smoother soup, blend the soup in a blender or food processor before adding the vegetables.
- For a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
- Serve with a dollop of plain yogurt and a sprinkle of fresh cilantro.
- Serve with a side of warm naan bread.
Garnishes:
- Chopped fresh cilantro
- Chopped fresh parsley
- Plain yogurt
Pairings:
- Naan bread
- Rice
- Roasted vegetables
Suggested Side Dishes:
- Naan bread
- Rice
- Roasted vegetables
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, add more coconut milk or cornstarch.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food History:
Coconut curry soup is a popular dish in Southeast Asian cuisine. It is typically made with a variety of spices, vegetables, and coconut milk.
Flavor Profiles:
This soup has a rich, creamy flavor with a hint of spice from the curry powder.
Serving Suggestions:
- Serve with a side of warm naan bread.
- Top with a dollop of plain yogurt and a sprinkle of fresh cilantro.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai