red thai curry vegetable soup #vegetarian

thai vegIngredients

  • ½ broccoli head rinsed well & cut in small pieces)
  • 2 cans coconut milk
  • ½ cup red thai curry paste
  • 2 carrots peeled & cut in thin long pieces
  • 2 red onions cut in bite-size pieces
  • 1 cup of sprouts
  • 1 punnet of baby corn, broken coarsely into bite size pieces
  • 2 packs rice/egg noodles cooked as per instructions
  • 2 tofu pieces cut into smaller bites and fried
  • 1 head of basil leaves and coriander
  • water as needed or vegetable stock
  • salt to taste
  • 2 tsp peanut oil

easy peasey recipe

  •  add peanut oil in a stockpot
  • add coconut milk and the curry paste, cook for 5 minutes till curry paste has dissolved fully
  • add the vegetables except sprouts, basil and coriander
  • over low heat, slowly return soup to a simmer and cook (uncovered) for 20 minutes.
  • after 20 minutes, add the noodles, fried tofu blocks, sprouts, basil and coriander and you are done!