Thai red curry soup

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

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Preparation

• 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.