Coconut Red Curry Soup
Writer and Photographer Kyndra Kelly
A great way to use up any meats and veggies you have leftover is to turn them into something delicious! This tasty soup can be put together in a matter of 15 minutes. Add a tablespoon of fish sauce for more of an umami flavor. Red curry paste can be adjusted according to your heat tolerance.
Makes 2 servings
1 can full-fat coconut milk (14 oz.)
1 tablespoon jarred red curry paste (I use Thai Kitchen brand)
1 tablespoon coconut aminos
1 tablespoon brown sugar or coconut sugar
1/3 cup chicken broth juice
zest of 1 lime
2 tablespoons fresh chopped basil
1 cup cut up veggies of your choice (broccoli, bell peppers, mushrooms, peas, carrots, etc.)
1 cup cooked protein (shrimp, chicken, beef, tofu)
rice noodles (or rice)
In a medium saucepan, combine the coconut milk, curry paste, sugar, coconut aminos and broth. Bring to a boil, and simmer for 5 to 10 minutes.
Add veggies and meat, simmer for 5 more minutes.
Add basil and lime. Stir and serve over rice noodles or rice. Top with peanuts and lime zest.