Spicy Thai Coconut Soup (Vegan) 2 tbsp coconut oil 2 cups chopped onion 2 tbsp red curry paste 6 cups vegetable broth 2 cans coconut 2 cups sliced mushrooms 2 cups chopped bell peppers 2 cups chopped zucchini 1 cup chopped fresh cilantro 1/4 cup lime juice Salt and pepper, to taste Heat coconut oil in a large pot over medium heat. Add onion and cook until softened. Stir in red curry paste and cook for 1 minute. Add vegetable broth and coconut milk, and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in mushrooms, bell peppers, and zucchini. Cook until the vegetables are tender, about 5-7 minutes. Stir in cilantro and lime juice. Season with salt and pepper.

Spicy Thai Coconut Soup (Vegan)

2 tbsp coconut oil
2 cups chopped onion
2 tbsp red curry paste
6 cups vegetable broth
2 cans coconut
2 cups sliced mushrooms
2 cups chopped bell peppers
2 cups chopped zucchini
1 cup chopped fresh cilantro
1/4 cup lime juice
Salt and pepper, to taste

Heat coconut oil in a large pot over medium heat. Add onion and cook until softened. Stir in red curry paste and cook for 1 minute. Add vegetable broth and coconut milk, and bring to a boil. Reduce heat and simmer for 10 minutes. Stir in mushrooms, bell peppers, and zucchini. Cook until the vegetables are tender, about 5-7 minutes. Stir in cilantro and lime juice. Season with salt and pepper.

Serves 10

Guests who like meat or seafood with their meals may feel free to combine.