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Spring Vegetable Thai Curry Soup

Spring Vegetable Thai Curry Soup
PREP TIME
15 min
COOK TIME
15 min
YIELDS
4 servings

This soup is packed with vegetables and is fragrant and filling. Unlike some soups, that are tastier the second day, this soup is best enjoyed freshly made.

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Ingredients

3
cup vegetable stock or water
1 400
mL tin coconut milk
2
clove garlic, minced
1
Tbsp finely grated fresh ginger
1
piece lemon grass, bruised with the back of a knife
2
tsp finely grated lime zest
1
tsp Chinese 5-spice powder
1
cup chopped asparagus. cut into 1-inch pieces
1
cup snap peas
½
red bell pepper, diced
½
pkg firm tofu, diced
salt
2
bean sprouts
¼
cup fresh basil leaves
¼
fresh coriander leaves
juice of 2 limes
chili paste or sauce, as desired
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Directions

Step 1

Bring the stock (or water), coconut milk, garlic, ginger, lemon grass, lime zest and 5-spice up to a full simmer on medium heat, stirring occasionally.

Step 2

Once simmering, add the asparagus, snap peas, mushroom and bell pepper and simmer for 2 minutes. Stir in the tofu and add salt to taste. Add the bean sprouts and immediately ladle into bowls. Top with the basil & coriander leaves, lime juice and chili paste or sauce to taste.

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