Name: Thai Red Curry Soup
Total time: PT3000.0S
Yield: 4
Ingredients: 3 stalk Bok Choy; 2 cup Broccoli; 1 cup Green Beans; 1 Jalapeño Pepper; 1 cup Sugar Snap Peas; 4 tablespoon Fresh Basil; 1/2 cup Bamboo Shoots; 1/2 Onion; 1 Red Chili Pepper; 3 clove Garlic; 1 tablespoon Garam Masala; 3 tablespoon Thai Kitchen@ Roasted Red Chili Paste; 3 tablespoon Sriracha; 2 tablespoon Curry Powder; 1 tablespoon Ground Turmeric; 1/2 Lime; 3 cup Vegetable Stock; 27 fluid ounce Coconut Milk; 1 handful Fresh Cilantro; 3 stalk Scallion

While not blaring hot, this soup has a deeply warming spice from Thai red curry paste.

Intermediate

Thai Red Curry Soup

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Bok Choy

stalk

Broccoli

Green Beans

Jalapeño Pepper

Sugar Snap Peas

Fresh Basil

tablespoon

Bamboo Shoots

Onion

Red Chili Pepper

Garlic

clove

Garam Masala

Thai Kitchen@ Roasted Red Chili Paste

Sriracha

Curry Powder

Ground Turmeric

Lime

Vegetable Stock

Coconut Milk

fluid ounce

Fresh Cilantro

handful

Scallion

Food Processor

Stove

Chop the {@2:}, the {@0:}, the {@3:} and the {@1:}.

Chop the Scallion (3 stalk), the Fresh Cilantro (1 handful), the Broccoli (2 cup) and the Green Beans (1 cup).

Chop the Fresh Basil (4 tablespoon). Chop the Bok Choy (3 stalk).

Blend {@7:}, {@3:}, {@6:}, and half the basil in a food processor. Then add the {@0:}, {@5:}, {@2:}, {@4:}, {@1:}, and stir well.

Blend Onion (1/2 N/A), Red Chili Pepper (1 N/A), Garlic (3 clove), and half the basil in a food processor. Then add the Thai Kitchen@ Roasted Red Chili Paste (3 tablespoon), Sriracha (3 tablespoon), Garam Masala (1 tablespoon), Turmeric (1 tablespoon), Curry Powder (2 tablespoon), and stir well.

Blend Onion (1/2), Red Chili Pepper (1), Garlic (3 clove), and half the basil in a food processor. Then add the Thai Kitchen@ Roasted Red Chili Paste (3 tablespoon), Sriracha (3 tablespoon), Garam Masala (1 tablespoon), Ground Turmeric (1 tablespoon), Curry Powder (2 tablespoon), and stir well.

In a large pot, heat 1 tbsp. oil and add the curry paste. Allow to bubble before adding half the jalapeno pepper (1).

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 {@0:}, green beans, then bok choi.

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.

Once the vegetables are softened, add the {@2:}, {@1:}, juice from {@3:} and {@0:}.

Once the vegetables are softened, add the Coconut Milk (27 fluid ounce), Bamboo Shoots (1/2 cup), juice from Lime (1/2 N/A) [juiced] and Vegetable Stock (3 cup).

Once the vegetables are softened, add the Coconut Milk (27 fluid ounce), Bamboo Shoots (1/2 cup), juice from Lime (1/2) and Vegetable Stock (3 cup).

Bring to a simmer. Add the remaining basil last.

Garnish with cilantro and scallion and serve.

Thai Red Curry Soup

3.5

50MINS

$3.72

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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