Harshita Sinha
Coconut milk, broth, oil, garlic, ginger, protein, mushrooms, bell peppers, cilantro, curry paste, salt, and pepper.
Heat oil in a large pot over medium heat. Add garlic and ginger; cook for 1-2 minutes until fragrant.
Heat ghee in a pan.
Add your choice of protein and cook until browned. Then, add mixed mushrooms, bell peppers, and cook until tender.
Pour in coconut milk and broth; stir to combine. Bring the mixture to a simmer.
Stir in Thai red curry paste; cook for 1-2 minutes until fragrant. Season with salt and pepper to taste.
Ladle soup into bowls; garnish with chopped cilantro, a sprinkle of curry powder, and a squeeze of fresh lime juice.
Savor the creamy, spicy, and aromatic flavors of this delicious Thai Coconut Soup!