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RECIPE
20 INGREDIENTS9 STEPS50MIN

Thai Red Curry Soup

3.5
2 Ratings

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505 Saved

Jenessa Gerber

Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
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While not blaring hot, this soup has a deeply warming spice from Thai red curry paste.
50MIN
Total Time

Jenessa Gerber

Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3 stalks
Bok Choy
2 cups
1 cup
Sugar Snap Peas
1/4 cup
1/2 cup
Bamboo Shoots
1/2
Onion
1
Red Chili Pepper
3 cloves
1 Tbsp
Garam Masala
3 Tbsp
Thai Kitchen@ Roasted Red Chili Paste
3 Tbsp
2 Tbsp
Curry Powder
1 Tbsp
3 cups
Vegetable Stock
27 fl oz
Coconut Milk
1 handful
3 stalks
Scallions

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Nutrition Per Serving

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CALORIES
560
FAT
46.7 g
PROTEIN
11.0 g
CARBS
34.2 g

Cooking Instructions

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Step 1
Chop the Jalapeño Pepper (1).
Step 2
Chop the Scallion (3 stalk), the Fresh Cilantro (1 handful), the Broccoli (2 cup) and the Green Beans (1 cup).
Step 3
Chop the Fresh Basil (4 tablespoon). Chop the Bok Choy (3 stalk).
Step 4
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.
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 fluid ounce), Bamboo Shoots (1/2 cup), Lime Juice (1 tablespoon) and Vegetable Stock (3 cup).
Step 8
Bring to a simmer. Add the remaining basil last.
Step 9
Garnish with cilantro and scallion and serve.

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Nutrition Per Serving
Calories
560
% Daily Value*
Fat
46.7 g
60%
Saturated Fat
38.5 g
192%
Trans Fat
0.0 g
--
Cholesterol
4.5 mg
2%
Carbohydrates
34.2 g
12%
Fiber
7.1 g
25%
Sugars
13.8 g
--
Protein
11.0 g
22%
Sodium
911.6 mg
40%
Vitamin D
--
--
Calcium
199.1 mg
15%
Iron
11.0 mg
61%
Potassium
1187.3 mg
25%
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