#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.

This Thai Sweet Potato and Carrot Soup is a quick, easy, and delicious dish that combines the sweetness of sweet potatoes and carrots with the richness of coconut milk and the bold flavors of Thai red curry paste and ginger. It's comforting, satisfying, and perfect for any occasion!

Ingredients: 2 medium sweet potatoes, peeled and diced. 2 large carrots, peeled and diced. 1 small onion, chopped. 2 cloves garlic, minced. 1 can 13.5 oz coconut milk. 3 cups vegetable broth. 2 tbsp Thai red curry paste. 1 tbsp fresh ginger, grated. 1 tbsp soy sauce. 1 tbsp lime juice. Salt and pepper to taste. Fresh cilantro, chopped for garnish.

Instructions: In a large pot, heat some oil over medium heat. Add onion and garlic, saut until fragrant. Add sweet potatoes and carrots, cook for 5 minutes, stirring occasionally. Stir in Thai red curry paste and grated ginger, cook for another minute. Pour in coconut milk and vegetable broth. Bring to a simmer and cook until vegetables are tender, about 15-20 minutes. Using an immersion blender, blend the soup until smooth. Stir in soy sauce and lime juice. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Prep Time: 10 minutes

Cook Time: 25 minutes

A flavorful and creamy Thai-inspired butternut squash soup with the perfect blend of spices and coconut milk.

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

Instructions: Add the onion and garlic to a large pot and cook them until they become soft. Put in the ginger and red curry paste. Cook for one to two minutes. Put in the vegetable broth, coconut milk, and butternut squash. Bring up the temperature. Turn down the heat and let the squash simmer for about 15 to 20 minutes, until it's soft. Blend the soup until it's smooth with an immersion blender. Add salt, pepper, soy sauce, brown sugar, and lime juice. Allow the flavors to blend for five more minutes. If you need to, change the seasoning. Add fresh cilantro and red chili flakes on top and serve hot. Have fun with the Thai Butternut Squash Soup!

Prep Time: 15 minutes

Cook Time: 30 minutes

Thai red curry soup with tofu, vegetables, and coconut milk that smells great and tastes great.

Ingredients: 1 tbsp red curry paste. 1 can 14 oz coconut milk. 2 cups vegetable broth. 1 cup sliced mushrooms. 1 cup diced tofu. 1 red bell pepper, sliced. 1 carrot, sliced. 2 tbsp soy sauce. 1 tbsp lime juice. 1 tsp brown sugar. 1/4 cup chopped cilantro leaves. 1 tbsp chopped Thai basil leaves. Salt and pepper to taste.

Instructions: Put the red curry paste in a pot and heat it over medium-low heat for one minute. Mix the coconut milk and vegetable broth together by stirring them in. Go ahead and add the carrot, mushrooms, tofu, and red bell pepper. Turn the heat down to low and cook for 10 minutes. Add the Thai basil, cilantro, lime juice, brown sugar, and soy sauce and mix well. Add pepper and salt to taste. Let it cook for five more minutes. Use a wooden spoon to serve hot in bowls.

Prep Time: 10 minutes

Cook Time: 20 minutes