6 Servings
30 Minutes
Allergens
Submitted by Dina Burcat
I love ethnic foods, and Thai curry is right up there. But kosher curry paste is not easy to find, so I played around and came up with a curry soup that has all the authentic Thai flavors that you could want, loaded with veggies and rice…and you can totally add whatever other vegetables or flavors that you like!
Heat up the oil in a pot and sauté the garlic and ginger powder over medium heat for a few minutes until lightly browned and fragrant. (Do not let it get too brown!). Add the onion and green pepper and cook for a minute or two. Then add the tomato paste and curry powder. Mix around and let cook for a minute.
Pour in the vegetable stock slowly, then add the coconut milk, a few dashes of hot sauce, sliced mushrooms and sugar. Cover and bring to a boil, cook for 10 minutes.
Uncover and cook for 5 more minutes. Add the soy sauce, frozen peas, baby spinach, salt, the lime juice and basil. Cook for 5 more minutes. Taste and adjust salt/sugar to taste.
Serve over rice or rice noodles.
