Vegetables in Thai Red Curry
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.
Servings Prep Time
4 30minutes
Cook Time
10minutes
Servings Prep Time
4 30minutes
Cook Time
10minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Notes:
  5. 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.
  6. I get the red curry paste at New Seasons along with the chili oil.