red thai curry vegetable soup #vegetarian

Ingredients

• 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!

enjoy!