20 Minute Red Thai Curry Soup
Serves 2
This recipe is SO easy and quick you guys everyone and anyone can throw this together in the kitchen. It’s mostly canned lol but still so incredibly fresh!!! I love making soups that are an easy base recipe for any dietary requirement/preference,
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What you need
Instructions
1. In a pot on medium heat, add the avocado oil, minced garlic, ginger, and red thai curry paste. Stir and sauté for 3 minutes to allow the fragrances to come out. 2. Add the coconut milk, vegetable broth, and soy sauce into the pot. Then add the chickpeas, cannellini beans, diced tomatoes, and sugar/honey. Stir to combine. (Note: for the veggie broth, I added 1 veg cube into 2 cups of boiled water for a more diluted broth.) 3. Cover with a lid and bring to a boil (on medium heat this will take about 6-8 minutes). Once boiled, turn heat down to a simmer and add in 3 large handfuls of spinach. Stir in to wilt. 4. THAT’S IT! Serve with a cute slice of lime, chilli oil, and fresh dill or cilantro if desired.View original recipe