Ingredients
Directions
- 1
Heat olive oil in a large pot over medium heat. Sauté onion for 5 minutes, then add garlic and ginger, and sauté for 1 more minute.
- 2
Stir in Thai red curry paste and sauté for an additional minute.
- 3
Add all remaining ingredients, except for the lime juice.
- 4
Let it simmer for 15 minutes.
- 5
Use an immersion blender to puree the soup.
- 6
Finish by adding lime juice.
- 7
Serve the soup warm, garnished with chili oil, fresh herbs, and red pepper flakes.
