Thai Red Curry Soup
While not blaring hot, this soup has a deeply warming spice from Thai red curry paste.
Ingredients
Cooking Instructions
step 1
Chop the Jalapeño Pepper (1).
step 2
Chop the Scallions (3 stalks), the Fresh Cilantro (1 handful), the Broccoli (2 cups) and the Green Beans (1 cup).
step 3
Chop the Fresh Basil (4 Tbsp). Chop the Bok Choy (3 stalks).
step 4
Blend Onion (1/2), Red Chili Pepper (1), Garlic (3 cloves), and half the basil in a food processor. Then add the Thai Kitchen@ Roasted Red Chili Paste (3 Tbsp), Sriracha (3 Tbsp), Garam Masala (1 Tbsp), Ground Turmeric (1 Tbsp), Curry Powder (2 Tbsp), and stir well.
step 5
In a large pot, heat 1 tbsp. oil and add the curry paste. Allow to bubble before adding half the jalapeno pepper (1).
step 6
After a minute, add the vegetables one at a time and allow to soften for a few minutes before adding the next one. Broccoli first, then the Sugar Snap Peas (1 cup), green beans, then bok choi.
step 7
Once the vegetables are softened, add the Coconut Milk (27 fl oz), Bamboo Shoots (1/2 cup), juice from Lime (1/2) and Vegetable Stock (3 cups).
step 8
Bring to a simmer. Add the remaining basil last.
step 9
Garnish with cilantro and scallion and serve.
