This Wicked Thai Coconut Soup is absolutely PERFECT! Rich and creamy, yet tangy and salty. It’s great for those times you want a nice bowl of soup that light but still full of rich flavor.
Heat coconut oil over medium heat. Add onion, garlic, red chili pepper, ginger, lemongrass, red curry paste and cook for 5 minutes. Stir frequently so as not to burn.
Stir in all colored peppers (if using) or broccoli and mushrooms. Stir fry for about 15 minutes. Add maple syrup (or coconut sugar), fish sauce, chicken broth, coconut milk.
Simmer for 5 minutes. Add in remaining ingredients and serve with either prawns, fish, chicken breast, beans and rice or other protein of your choice.