Coconut Curry Soup
A flavorful and comforting soup made with expired coconut milk that is still safe to consume.
10
Prep Time (min)
25
Cook Time (min)
35
Total Time (min)
4
Servings
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 can expired coconut milk (365 days past expiry)
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 cup cooked rice
- Fresh cilantro, for garnish
Difficulty:Medium
Tags:
expired-food-recipefood-waste-reduction
Instructions
1
In a large pot, heat the oil over medium heat.
2
Add the onion and garlic, and sauté until fragrant and translucent.
3
Add the bell pepper, carrots, and zucchini. Cook for 5 minutes, until slightly softened.
4
Add the expired coconut milk, vegetable broth, red curry paste, soy sauce, lime juice, and brown sugar. Stir well to combine.
5
Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, until all the vegetables are tender.
6
Taste and adjust the seasoning if needed.
7
Serve the soup over cooked rice, garnished with fresh cilantro.