Green Curry Vegetable
Soup Recipe Created by Ruth Paget
I
like eating at Thai restaurants for the out-of-the-ordinary soups flavored with
galangal, a perky kind of basil. I also
love the bottles of spicy Sriracha Sauce on the tables for dribbles of heat in
soup.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-1
(15.25-ounce) can drained, canned corn
-3
seeded and chopped sweet peppers (green, yellow, and red)
-1
(32-ounce) container chicken broth
-1
(13.56-ounce) container coconut milk
-1
(4-ounce) container green Thai curry paste
-32
ounces water
-1/2
cup rice
Steps:
1-Sauté
onion, garlic, and peppers in the olive oil for 10 minutes in a soup pot.
2-Add
corn, chicken broth, coconut milk, green curry paste, water, and rice to the
soup pot.
3-Bring
the soup to a boil and let boil for 30 minutes or until the rice is soft. The rice will triple in size.
For
extra kick, you can add sliced Anaheim peppers to the soup.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
