| 16 | 45 | 418 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 4 |
| 1 tbsp | Coconut oil |
| 2 medium shallot(s) | Shallots (finely chopped) |
| 1 piece, 1-inch | Ginger root (peeled and minced) |
| 3 clove(s) | Garlic (minced) |
| 1 tbsp | Turmeric, ground |
| 1/2 tsp | Coriander, ground |
| 1/4 tsp | Cumin |
| 1/4 tsp | Chili powder |
| 1/2 tsp | Cayenne pepper |
| 1 whole lime(s) | Lime peel (zest) |
| 1 tbsp | Green curry paste |
| 1 can(s) (13.5 oz) | Coconut milk |
| 1 tbsp | Coconut sugar |
| 1 tbsp | Fish sauce |
| 1 tbsp | Lime juice (fresh) |
| 3 cup | Vegetable mix, chopped (See "Notes" below) |
For soup base: Heat the oil in a large frying pan and cook the shallots and garlic for 5 minutes until soft, but not brown. Add the minced garlic and stir for another minute. Sprinkle in turmeric, coriander, cumin, chili, cayenne, and lime zest and stir to combine. Add in curry paste and allow to cook another minute. Pour in coconut milk, add half a can of water. Store in jar in the fridge
Vegetable mix-ins:
Garnish:
| Vegetables | 2.0 |
