Thai Red Curry Vegetable Soup
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon sesame oil
- 1 medium onion (s)
- 2 bell peppers, red and yellow
- 3 spring onion (s)
- 2 carrot (s)
- 200 g suar snap peas
- 1 glass mushrooms, small or fresh mushrooms
- 4 tablespoon Thai curry paste, red
- 800 ml coconut milk
- 150 ml vegetable stock
- 3 tablespoon soy sauce
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the fresh vegetables. Peel the carrots and cut into oblique slices. Cut the peppers and onion into slices. Cut the spring onions into fine rings. Drain the mini mushrooms.
- Put the oil in a high pan or in a medium-sized saucepan and sauté the onions. Then add the curry paste and stir-fry for 10 seconds, deglaze with the coconut milk. Then add the vegetable stock and simmer for 5 minutes. Then add the remaining vegetables and simmer for another 8 minutes. Finally, season with soy sauce, salt and pepper.
- This dish goes well with jasmine rice, basmati rice or fresh naan bread from the pan!
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