This soup has an excellent flavor the whole family loves! If you like curry you will love this soup. The spices are good for quelling inflammation.
|Vegetarian Times Magazine|
|Prep Time||30 minutes|
|Cook Time||10 minutes|
- 1 small head califlower cut into florets (3 cups)
- 1 cup green beans stems removed and cut into 2-inch pieces
- 1 Tbs canola oil
- 1-2 cups cremini mushrooms ends trimmed and quartered
- 1 14 oz can light coconut milk
- 1-2 Tbs Thai red curry paste
- 2 Tbs soy sauce or coconut aminos for a soy free version
- 1 small red bell pepper cored, seeded and cut into slivers (1 cup)
- 20 leaves fresh Thai basil I use basil leaves
- Blanch cauliflower 4 minutes or until al dente, in a pot of boiling water. Remove with strainer; rinse under cold water to stop cooking. Repeat with green beans in same pot of water; set aside.
- Heat oil in skillet over medium heat. Add mushrooms, and cook 5-7 minutes, or until mushrooms have browned and released some of their juices; set aside.
- In wide saucepan over medium heat, combine coconut milk, curry paste, soy sauce or coconut aminos, and 1/2 cup water. Start with small amount of curry paste and adjust for desired spiciness. Add cauliflower, green beans, mushrooms, bell pepper and basil. Simmer 10 minutes. Serve.
- When I make this recipe, I like much more broth so I use about 4 cups of chicken broth. I also add a small amount of chili oil and end up using 2 or more Tbs of the red curry paste because of the additional broth. I like to serve this soup over thin rice noodles. Annie Chung's makes a good organic brown rice noodle.
- I get the red curry paste at New Seasons along with the chili oil.