Thai Red Curry Soup

Thai Red Curry Soup

Thai Red Curry Soup

Spice up your dinner routine with this aromatic and flavorful Thai Red Curry! Packed with a medley of veggies, young Thai coconut meat, and a perfect blend of coconut milk, coconut aminos, and coconut nectar, this curry is a symphony of Thai-inspired goodness. Easy to make and even easier to enjoy, it's the ideal dish for those who crave a balance of heat and sweetness in every bite.

Thai Red Curry Soup

Ingredients

½ cup sliced eggplant (Thai eggplants or any kind you can find)
⅛ cup sweet basil (6-7 leaves or as much as you want)
½ cup champignon mushrooms
½ cup Copra's young Thai coconut meat
2 kaffir lime leaves
1 sliced red chili pepper
¼ cup vegetarian red curry paste
⅛ cup Copra's organic coconut nectar
⅛ cup coconut aminos
1 cup coconut milk
1 cup water

Instructions

Step 1. In a medium size pot add the coconut milk, cook it in high heat for about 5 minutes constantly stirring. Once most of the water has evaporated lower the heat.
Step 2. To the coconut milk, add the coconut meat, mushrooms, eggplant. Combine.
Step 3. Add water, coconut aminos, and coconut nectar. Adjust the seasoning to your taste.
Step 4. Once the veggies have softened, add torn kaffir and sweet basil leave into the pot. Combine, then turn off the heat.
Step 5. Remove from heat and garnish on top with sliced red chili and sweet basil.

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Ivy, the in house chef at Copra Coconuts' kitchen.

Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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