Thai Red Curry Soup

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.