Are you ready to transform ordinary vegetables into a mind-blowing culinary experience that will transport your taste buds straight to the vibrant streets of Thailand? This Thai Roasted Vegetable Soup is not just a recipe—it's a flavor explosion waiting to happen! With a perfect balance of roasted vegetables, creamy coconut milk, and zesty red curry paste, this soup promises to be your new go-to comfort meal that's both incredibly delicious and surprisingly easy to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- 1 tablespoon olive oil
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 can coconut milk
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking.
- Wash and chop mixed vegetables (carrots, bell peppers, zucchini) into uniform 1-inch pieces to ensure even roasting.
- Toss chopped vegetables with olive oil, salt, and pepper in a mixing bowl until evenly coated.
- Spread vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow proper roasting.
- Roast vegetables in the preheated oven for 20-25 minutes, stirring once halfway through, until edges are slightly caramelized and vegetables are tender.
- In a large pot, heat red curry paste over medium heat for 1-2 minutes to release its aromatic oils.
- Pour vegetable broth into the pot and whisk to combine with the curry paste, ensuring no lumps remain.
- Add roasted vegetables and coconut milk to the broth, stirring gently to combine.
- Simmer the soup for 5-7 minutes to allow flavors to meld together.
- Remove from heat and stir in fresh lime juice to brighten the flavor profile.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, optionally garnished with fresh cilantro or Thai basil leaves.
Tips
- Vegetable Selection: Choose fresh, firm vegetables that roast well. The key is cutting them into uniform sizes to ensure even cooking.
- Roasting Technique: Don't overcrowd the baking sheet. Give your vegetables space to caramelize, which intensifies their natural sweetness.
- Curry Paste Magic: Use a high-quality red curry paste and toast it briefly to unlock its full aromatic potential.
- Coconut Milk Hack: Shake the coconut milk can well before opening to ensure a smooth, consistent texture.
- Lime Juice Finale: Add lime juice at the very end to preserve its bright, fresh flavor and prevent it from becoming bitter.
- Garnish Creatively: Fresh herbs like cilantro or Thai basil can elevate the soup's presentation and add an extra layer of flavor.Pro Tip: This soup is not just delicious but also incredibly versatile. Feel free to experiment with different vegetables or add protein like tofu or shredded chicken!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 3g
Fat: 14g
Saturated Fat: 10g
Cholesterol: 0mg
