Miso Coconut Curry Soup

This Miso Coconut Curry Soup is a delightful fusion of Japanese and Southeast Asian flavors. The creamy coconut milk melds beautifully with traditional miso, while vibrant curry spices add warmth and depth. It's a comforting bowl of goodness, perfect for any occasion—vegan and gluten-free, making it accessible for various dietary preferences.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 4 cups vegetable broth
• 1 can (400 ml) coconut milk
• 2 tablespoons white miso paste
• 1 cup sliced mushrooms (shiitake or button)
• 1 cup bok choy, chopped
• 1 cup snap peas
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 2 teaspoons lime juice
• Fresh cilantro for garnish
• Sliced chili for garnish (optional)

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Stir in minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the red curry paste and stir well to combine, allowing it to cook for about 2 minutes.
4. Pour in the vegetable broth and coconut milk, stirring until the paste is fully dissolved.
5. Bring the mixture to a gentle simmer and add the sliced mushrooms. Cook for about 5 minutes.
6. Stir in the chopped bok choy and snap peas, cooking for another 3-4 minutes until vegetables are tender but still vibrant.
7. In a small bowl, mix the miso paste with a ladleful of hot soup to dissolve it, then stir it back into the pot.
8. Add soy sauce or tamari and lime juice, taste and adjust seasoning if needed.
9. Serve hot, garnished with fresh cilantro and sliced chili if desired.