Thai Coconut Curry Soup

Here’s a recipe for Vegan Thai Coconut Curry Soup:

Ingredients:

• 2 tbsp coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 can (15 oz) chickpeas, rinsed and drained
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger and sauté until softened, about 5 minutes.
2. Add the sliced bell peppers and zucchini to the pot and cook for 5-7 minutes or until slightly tender.
3. Add the chickpeas, vegetable broth, coconut milk, red curry paste, soy sauce, and maple syrup to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Stir in the lime juice and season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh cilantro.

Enjoy your delicious and flavorful vegan Thai coconut curry soup! This soup is perfect for a satisfying meal that’s packed with veggies and bold flavors. It can be served with rice or crusty bread for a complete meal.