A fragrant and delicious vegetarian thai red curry soup. A great mid week meal that is quick and easy to prepare.
Thai Red Curry Soup
- 2 cloves Garlic
- 1/2 inch Ginger
- 4 heaped tbsp Thai Red Curry Paste
- 1 tbsp Fish Sauce
- 1 tsp Brown Sugar
- 1 tbsp Oil
- 1 Onion diced
- 2 dried Kefir Lime Leaves
- 1 400g tin Coconut Milk
- 500 ml Water or Veg Stock
- Small Handful of Stir Fried Veg of Choice such as Broccolini, Carrots, Baby Corn
- 2 tbsp Roasted Peanuts
Blend together the Garlic, Ginger, Thai Red Curry Paste, Fish Sauce and Brown Sugar.
Heat oil in a medium sized pot over high heat and stir in the onions. Cook for 5 – 6 minutes until golden.
Lower the heat, stir in the curry paste mixture and saute for 5 minutes.
Add the Kefir Lime Leaves, the coconut milk and water or stock. Bring to the boil and simmer for 20 minutes.
Add the stir fried vegetables to a dry pan and cook for 2 – 3 minutes.
Ladle the soup between 4 bowls, top with the stir fried veg and roasted peanuts.