How To Make Thai Coconut & Veg Broth
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Serves:
Ingredients
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, thinly sliced
- 1 zucchini, thinly sliced
- 8 oz mushrooms, sliced
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp Thai red curry paste
- 1 tbsp lime juice
- 1 tsp brown sugar
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
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In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
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Add the red bell pepper, carrot, zucchini, and mushrooms to the pot. Cook for 5 minutes, stirring occasionally.
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Pour in the coconut milk, vegetable broth, soy sauce, Thai red curry paste, lime juice, and brown sugar. Stir well to combine.
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Bring the broth to a simmer and let it cook for 15-20 minutes, until the vegetables are tender.
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Season with salt and pepper to taste.
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Serve the Thai Coconut & Veg Broth hot, garnished with fresh cilantro.
Nutrition
- Calories : 230kcal
- Total Fat : 17g
- Saturated Fat : 15g
- Sodium : 800mg
- Total Carbohydrates : 18g
- Dietary Fiber : 4g
- Sugar : 9g
- Protein : 3g
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