Description
A flavorful and healthy Thai coconut soup made in a crockpot for easy preparation.
Ingredients
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 tbsp ginger, grated
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup carrots, sliced
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp lime juice
- 1 tbsp brown sugar
- 1 cup tofu, cubed (optional)
- Fresh cilantro for garnish
Instructions
- Add coconut milk, vegetable broth, ginger, garlic, and red curry paste to the crockpot. Stir well.
- Add bell pepper, mushrooms, carrots, fish sauce, lime juice, and brown sugar. Stir to combine.
- Cover and cook on low for 4-6 hours or high for 2-3 hours.
- Add tofu (if using) in the last 30 minutes of cooking.
- Garnish with fresh cilantro before serving.
Notes
- Adjust curry paste for more or less spice.
- Use full-fat coconut milk for creamier texture.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai