Eggless Gluten Free Green Curry Vegetable Soup
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4 servings
- 1 tbsp coconut oil
- 3 tbsp green curry paste
- 1 tbsp fresh ginger, finely grated
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups vegetable broth
- 1 tbsp tamari
- 1 tsp fish sauce
- 1 tsp brown sugar
- 1 medium zucchini, cut into Ā½-inch half-moons
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp fresh lime juice
- Ā½ cup fresh thai basil leaves (or regular basil)
- salt and pepper, to taste
For serving
- cooked jasmine rice, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the green curry paste and grated ginger and cook, stirring constantly, until fragrant and the paste darkens slightly, about 2 minutes.
- 2
Pour in the coconut milk and stir to fully incorporate the curry paste, scraping up any bits from the bottom of the pot. Add the vegetable broth, tamari, fish sauce, and brown sugar, then bring the mixture to a gentle boil over medium-high heat.
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