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Servings:

Thai Red Curry Soup

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

Total Time

50min

3.5

2 Ratings

Author: Jenessa's Dinners

Servings:

Ingredients

•

3 stalks

Bok Choy

•

2 cups

Broccoli

•

1 cup

Green Beans

•

Jalapeño Pepper

•

1 cup

Sugar Snap Peas

•

4 Tbsp

Fresh Basil

•

1/2 cup

Bamboo Shoots

•

1/2

Onion

•

Red Chili Pepper

•

3 cloves

Garlic

•

1 Tbsp

Garam Masala

•

3 Tbsp

Thai Kitchen@ Roasted Red Chili Paste

•

3 Tbsp

Sriracha

•

2 Tbsp

Curry Powder

•

1 Tbsp

Ground Turmeric

•

1/2

Lime , juiced

•

3 cups

Vegetable Stock

•

27 fl oz

Coconut Milk

•

1 handful

Fresh Cilantro

•

3 stalks

Scallions

Cooking Instructions

Chop the Jalapeño Pepper (1) .

Chop the Scallions (3 stalks) , the Fresh Cilantro (1 handful) , the Broccoli (2 cups) and the Green Beans (1 cup) .

Chop the Fresh Basil (4 Tbsp) . Chop the Bok Choy (3 stalks) .

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.

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 Sugar Snap Peas (1 cup) , green beans, then bok choi.

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) .

Bring to a simmer. Add the remaining basil last.

Garnish with cilantro and scallion and serve.

Nutrition Per Serving

CALORIES

552

FAT

47.0 g

PROTEIN

10.7 g

CARBS

32.0 g