Description
Wicked Red Curry Soup I spent the first twenty years of my life eating the same three cuts of meat in endless rotation. Going plant-based exposed me to such a massive variety of cuisines as well as plants I had never thought of integrating into my diet before. After visiting Thailand in 2017, I fell head over heels in love with Thai red curry. The culture and food in Thailand is heavy on plants and big on flavor. This is my interpretation of a Thai red curry soup, minus the fish sauce and packed with a variety of veggies. MAKES 4 servings (about 11⁄2 cups per serving) FROM START TO FINISH: 35 minutes 3 garlic cloves, minced 1 medium-size sweet potato, skin on, chopped 1 medium-size yellow onion, diced 1⁄2 teaspoon ground ginger 2 tablespoons red curry paste 1 red bell pepper, seeded and chopped 1 cup canned light coconut milk 4 cups vegetable broth 1 teaspoon pure maple syrup 1/2 cup cremini mushrooms 1/2 cup frozen green peas 1/2 cup fresh cilantro, chopped, for serving (optional) Red onion, finely sliced, for serving (optional) Juice of 1/2 lime (optional) 1. Combine the garlic, sweet potato, onion, and ginger with 2 to 3 tablespoons of water in a large pot. Sauté over medium heat for 5 minutes, or until the sweet potatoes have softened slightly. 2. Add the red curry paste and bell pepper to the pot and stir until the paste becomes fragrant, 2 to 3 minutes. 3. Next, add the coconut milk, vegetable broth, maple syrup, and cremini mushrooms. Bring to a boil, then simmer over low heat for 15 to 20 minutes, or until the sweet potatoes are cooked through. 4. Finally, add the green peas and stir until they have thawed. Garnish with the cilantro, red onion, and lime as desired. http://www.actontv.org
