Thai Red Curry Soup

20 INGREDIENTS • 9 STEPS • 50MINS

Thai Red Curry Soup

Recipe

3.5

2 ratings

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

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Thai Red Curry Soup

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

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

50MINS

Total Time

$3.72

Cost Per Serving

Ingredients

Servings

4

us / metric

3 stalks

Bok Choy

2 cups

1 cup

1

Jalapeño Pepper

1 cup

Sugar Snap Peas

4 Tbsp

1/2 cup

1/2

Onion

1

Red Chili Pepper

3 cloves

1 Tbsp

3 Tbsp

Thai Kitchen@ Roasted Red Chili Paste

3 Tbsp

2 Tbsp

1 Tbsp

Ground Turmeric

1/2

Lime, juiced

3 cups

Vegetable Stock

27 fl oz

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GOYA® Coconut Milk

1 handful

3 stalks

Scallions

Nutrition Per Serving

VIEW ALL

Calories

552

Fat

47.0 g

Protein

10.7 g

Carbs

32.0 g

Love This Recipe?

Thai Red Curry Soup

Save

Jenessa's Dinners

Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.

http://jenessasdinners.blogspot.com

Cooking Instructions

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step 1

Chop the Jalapeño Pepper (1).

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 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 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 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 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 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 GOYA® Coconut Milk (27 fl oz), Bamboo Shoots (1/2 cup), juice from Lime (1/2) and Vegetable Stock (3 cups).

step 7 Once the vegetables are softened, add the GOYA® 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 8 Bring to a simmer. Add the remaining basil last.

step 9

Garnish with cilantro and scallion and serve.

step 9 Garnish with cilantro and scallion and serve.

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