Name: Singapore Coconut Vegetable Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, thinly sliced; 3 cloves garlic, minced; 2 tablespoons fresh ginger, grated; 2-3 tablespoons red curry paste; 4 cups vegetable broth; 2 cans (13.5 oz each) coconut milk; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 2 cups bok choy, roughly chopped; 1 red bell pepper, thinly sliced; 1 cup snow peas, trimmed; 1 cup bean sprouts; Fresh lime juice from 2 limes; Fresh cilantro, Thai basil, and sliced red chili for garnish

Instructions

Create the flavor base

Heat vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, and grated ginger, sautéing until fragrant and softened, about 3-4 minutes.
Build the curry foundation

Add the red curry paste to the pot and stir continuously for 1-2 minutes until aromatic. This helps to activate the spices and develop deeper flavors in the soup.
Create the broth

Pour in the vegetable broth and coconut milk, then add soy sauce and brown sugar. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat and let it cook for 10 minutes to allow flavors to meld.
Cook the vegetables

Add the bok choy, red bell pepper, and snow peas to the simmering broth. Cook for 3-4 minutes until the vegetables are tender-crisp, being careful not to overcook them.
Finish the soup

Just before serving, add the bean sprouts and squeeze in fresh lime juice. Stir gently and cook for an additional minute until the bean sprouts are just warmed through but still maintain their crunch.
Serve with garnishes

Ladle the hot soup into bowls. Garnish generously with fresh cilantro, Thai basil leaves, and sliced red chili according to taste preference. Serve immediately for the best flavor and texture.

Singapore Coconut Vegetable Soup

Ingredients

Instructions

Nutritional Information