Thai curry soup

Ingredients1 Onion 2 Cups of vegetable broth 1 Cup of coconut milk 1 Cup of broccoli 2 Chili peppers ½ Cup of corn 1 Carrot 1 Cup of mushrooms 2 Tablespoons of lemon juice 2 Tablespoons of curry paste 2 Tablespoons of soy sauce 4 Tablespoons of extra virgin olive oil 1 Tablespoon of Sriracha sauce Coriander Ginger Garlic Tofu Salt and pepper

Preheat the oven to 200 °C. Remove the stems and seeds from the chili peppers as much as possible. Cut them into large chunks and roast in the preheated oven for 25 minutes until the peppers get tender.

Place the chili peppers in a blender together with the curry paste, vegetable broth and coconut milk. Mix in a blender until it becomes a smooth mixture.

Pass the mixture through a sieve, squeezing out as much liquid as you can because it will form the base of your soup.

Heat the olive oil in a large stockpot on medium heat. Add the onion and stir fry for a minute. Add the carrot and corn and stir fry for 1 more minute. Now add the broccoli and mushrooms and stir fry for 3 more minutes. Add the garlic, ginger, curry soup base (that you prepared before) and soy sauce and cook for 6/8 minutes. Add the tofu and cook for 1 minute.

Turn off the heat and stir in the coriander, lime juice, and the Sriracha sauce. Taste it and potentially add extra according to your liking.

Add some cashew nuts before serving it if you like.


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