#thaisoup

https://www.fromachefskitchen.com/thai-red-curry-sweet-potato-and-lentil-soup/

20 minute Thai chicken curry soup.

Thai coconut squash soup.

Vegan Thai Lemongrass Coconut Curry Soup.

Thai-style soup that is comforting and full of flavor. It has soft chicken, potatoes, cauliflower, and peas in a rich, fragrant yellow curry coconut broth.

Ingredients: 500g chicken, diced. 2 medium potatoes, peeled and cubed. 1 cup cauliflower florets. 1/2 cup peas. 1 can 400ml coconut milk. 2 tablespoons Thai yellow curry paste. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 2 tablespoons vegetable oil. 3 cups chicken broth. 1 tablespoon fish sauce. 1 tablespoon soy sauce. 1 tablespoon brown sugar. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: In a large pot, heat vegetable oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Saut until fragrant. Add diced chicken to the pot and cook until browned on all sides. Stir in Thai yellow curry paste and cook for 1-2 minutes. Add coconut milk, chicken broth, fish sauce, soy sauce, and brown sugar. Bring to a simmer. Add potatoes, cauliflower, and peas to the pot. Simmer until vegetables are tender and chicken is cooked through. Season with salt and pepper to taste. Serve the soup hot, garnished with fresh cilantro. Enjoy your delicious Thai Yellow Curry Chicken Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

This Butternut Squash Soup, made with coconut milk and fragrant Thai spices, has all the rich and comforting tastes of Thai food. It has just the right amount of sweetness, creaminess, and heat.

Ingredients: 1 butternut squash, peeled and cubed. 1 can 14 oz coconut milk. 1 onion, chopped. 3 cloves garlic, minced. 1 thumb-sized ginger, grated. 2 tablespoons red curry paste. 4 cups vegetable broth. 2 tablespoons soy sauce. 1 tablespoon brown sugar. 1 lime, juiced. Salt and pepper to taste. Fresh cilantro and sliced red chili for garnish.

Instructions: Add the onion, garlic, and ginger to a large pot and cook them until they smell good. After you add the red curry paste, cook for another minute or two. Coconut milk, vegetable broth, soy sauce, and brown sugar should all be mixed in. Bring to a boil, then lower the heat and let it cook for about 15 to 20 minutes, or until the squash is soft. Pour the soup into a blender and blend it until it is smooth. To taste, add lime juice, salt, and pepper. Add fresh cilantro and sliced red chili on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Butternut Squash Soup, made with coconut milk and fragrant Thai spices, has all the rich and comforting tastes of Thai food. It has just the right amount of sweetness, creaminess, and heat.

Ingredients: 1 butternut squash, peeled and cubed. 1 can 14 oz coconut milk. 1 onion, chopped. 3 cloves garlic, minced. 1 thumb-sized ginger, grated. 2 tablespoons red curry paste. 4 cups vegetable broth. 2 tablespoons soy sauce. 1 tablespoon brown sugar. 1 lime, juiced. Salt and pepper to taste. Fresh cilantro and sliced red chili for garnish.

Instructions: Add the onion, garlic, and ginger to a large pot and cook them until they smell good. After you add the red curry paste, cook for another minute or two. Coconut milk, vegetable broth, soy sauce, and brown sugar should all be mixed in. Bring to a boil, then lower the heat and let it cook for about 15 to 20 minutes, or until the squash is soft. Pour the soup into a blender and blend it until it is smooth. To taste, add lime juice, salt, and pepper. Add fresh cilantro and sliced red chili on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes