Weeknight Thai Curry Soup with chili oil

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp Thai curry paste
• 1 can (13.5 oz) coconut milk
• 1 lb chicken or tofu
• 1 bell pepper, sliced
• 1 lime
• 2 tsp chili oil

Instructions

1. Heat olive oil in a soup pot over medium heat. Cook onion, carrot, and celery until softened, 6–8 minutes; add garlic for 30 seconds.
2. Add the Thai curry paste, broth, coconut milk, chicken or tofu, and bell pepper, scraping the pot well.
3. Bring to a boil, reduce to a steady simmer, and cook until the vegetables are tender and any meat is safely cooked.
4. For chunky soups, keep the texture intact. Add noodles/pasta late enough that they do not overcook.
5. Prepare the chili oil separately if needed, adjust seasoning, garnish with lime, and serve hot.

Nutrition

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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