Name: Thai red curry soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: En
Ingredients: 1 small head cauliflower cut into florets; 1 cup green beans, stems removed and cut into 2-inch pieces; 2 tablespoons Canola oil; 1 cup cremeini mushrooms, ends trimmed and quartered if large; 1 14-oz can light coconut milk; 1-2 tablespoons Thai red curry paste; 2 tablespons brown sugar; 2 tablespoons Tamari/low sodium soy sauce; 1small red bell pepper; 20-30 fresh basil leaves

Ingredients

1 small head cauliflower cut into florets
1 cup green beans, stems removed and cut into 2-inch pieces
2 tablespoons Canola oil
1 cup cremeini mushrooms, ends trimmed and quartered if large
1 14-oz can light coconut milk
1-2 tablespoons Thai red curry paste
2 tablespons brown sugar
2 tablespoons Tamari/low sodium soy sauce
1small red bell pepper
20-30 fresh basil leaves

Preparation

Preparation10 min

Cook time15 min

Blanch cauliflower 4 minutes, or until aldente, in a pot of boiling, salted water. Remove with strainer, and rinse under cold water to stop cooking. Repeat with green beans in same pot of water. Set aside.
Heat oil in skillet over medium heat. Add mushrooms and cook 5-7 minutes, or until mushrooms have browned and released some juices. Set aside.
In a wide sauce pan over medium heat combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Add cauilflower, green beans, mushrooms, bell peper, and 1/2 of basil. Simmer 10 minutes. Garnish with remaining basil.