Curry and Coconut Milk Soup

Prep Time 15 MIN

Cook Time 30 MIN

Serves 4

Ingredients :

  • 2 tsp (10 mL) vegetable oil
  • 1 cup (250 mL) finely diced onion
  • 1 cup (250 mL) grated carrot
  • 1 cup (250 mL) finely diced red pepper
  • 4 cups (1 L) chicken or vegetable stock
  • 1 cup (250 mL) coconut milk
  • 1 bottle (341 mL) VH® Yellow Curry Sauce
  • 2 cups (500 mL) baby spinach
  • 1/2 cup (125 mL) finely sliced green onions
  • 1/4 cup (60 mL) finely chopped fresh cilantro

Directions :

  1. Heat oil in a large pot set over medium heat. Add onion, carrot and pepper to oil and stir-fry until tender; about 10 minutes.
  2. Add stock, coconut milk and VH® Yellow Curry Sauce; simmer over low heat for 15 minutes.
  3. Stir in spinach, green onions and cilantro; cook, stirring about 1 minute and serve.

Tip:

Too spicy? For a milder version, add more stock or a little less VH® Yellow Curry Sauce

A version of the classic Thai soup that is easy to prepare and simply delicious.

Add Review

Your email address will not be published.

Product(s) needed

to view your favourites.