Thai Style Vegetable Soup

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Thai Style Vegetable Soup

 

1 tablespoon canola oil

1 red bell pepper, cut into 1/2-inch pieces (2/3 cup)

1 small yellow onion, cut into 1/4-inch dice (1 cup)

1 tablespoon minced fresh garlic

1 tablespoon minced fresh ginger

1 tablespoon Thai green curry paste, or more to taste

1 can (14 ounces) unsweetened coconut milk

1 cup vegetable stock or water

2 tablespoons Thai fish sauce, optional if vegetarian

you can sub with a veg. hoisan sauce.

2 tablespoons (packed) brown sugar

1 cup cubed peeled potatoes (1/2-inch cubes)

1 cup peeled carrots, halved lengthwise, and sliced

crosswise into 1/8-inch slices

1 cup cauliflower florets

1 small zucchini, halved lengthwise, and sliced

crosswise into 1/2-inch slices (3/4 cup)

4 ounces fresh green beans, cut into 1-inch pieces (1

cup)

1/4 cup thinly sliced fresh basil

Juice of 1 lime

 

Heat the oil in a large, heavy pot over medium-high

heat. Saute the pepper and onion until the vegetables

begin to soften and take on color, about 5 minutes.

Add the garlic, ginger, and green curry paste and

cook, stirring constantly, for 1 minute.

Add the coconut milk, stock, fish sauce and sugar to

the pot, and bring to a simmer.

Add the potatoes and carrots and reduce the heat to

low. Cover and simmer until the vegetables just begin

to soften, 5 to 8 minutes.

Add the cauliflower and simmer, covered, for 5

minutes.

Add the zucchini and green beans and cook, uncovered,

until all the vegetables are crisp-tender, 5 to 10

minutes. If the soup is too thick, add more stock or

water to thin slightly.

Stir in the basil and lime juice and serve hot. Serves

4.

 

 

 

 

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