Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 4
Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until softened, about 3-4 minutes.
- Add Curry Paste:
- Stir in the red curry paste and cook for 1 minute to release its aroma.
- Add Coconut Milk & Broth:
- Pour in the coconut milk and vegetable broth. Stir well to combine.
- Cook Vegetables:
- Add the carrots, broccoli, and zucchini. Simmer for 5-7 minutes, or until vegetables are tender but still vibrant.
- Add Tilapia:
- Gently add the tilapia pieces to the soup. Simmer for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.
- Season & Finish:
- Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.
- Serve & Garnish:
- Divide the soup into bowls and top with fresh cilantro if desired.
Cook Times
Ingredients
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 each onion medium, diced
- 2 clove garlic minced
- 1 teaspoon fresh ginger grated OR 1/2 teaspoon ground ginger
- 1 tablespoon Thai red curry paste
- 13.5 ounce canned lite coconut milk
- 3 cup low-sodium vegetable broth
- 1 cup carrot sliced
- 1 cup broccoli florets
- 1 cup zucchini diced
- 1 pound tilapia fillet cut into bite-sized pieces
- 1 teaspoon low-sodium soy sauce
- 1 each lime juiced
Optional: fresh cilantro, for garnish
Cooking Tools Required
Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave on high power until heated through.
Nutrition
Calories: 265kcal | Carbohydrates: 12g | Protein: 25g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 216mg | Potassium: 611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6141IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 1mg
