Thai Curry Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 2 tablespoons red curry paste
• 1 (14 ounce) can coconut milk
• 4 cups vegetable broth
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 pound shiitake mushrooms, stemmed and sliced
• 1 red bell pepper, chopped
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
2. Stir in the curry paste, and cook for another minute. Pour in the coconut milk, broth, turmeric, cumin, coriander, ginger, salt, and pepper. Bring to a low boil, then reduce the heat to low and simmer for 20 minutes.
3. Stir in the mushrooms and bell pepper, and simmer for 10 more minutes. Stir in the cilantro and lime juice. Serve hot.

Interesting Facts

• Thai curry soup is a popular dish in Thai cuisine and is often served with steamed jasmine rice.
• This soup can be adapted to suit different tastes and preferences. Try adding different vegetables such as mushrooms, carrots, or broccoli.
• The soup can also be made with chicken, beef, or even tofu instead of vegetables.
• This soup also makes a great meal for lunch or dinner, and it can be stored in the refrigerator for up to 4 days.