Recipe by My Kosher Recipe Contest

Thai Coconut Curry Soup

Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Soy
30 Minutes
Diets

No Diets specified

Ingredients

Main ingredients

  • 2-3 tbsp. oil

  • 1/2 tablespoon minced garlic (the jarred kind is fine)

  • 1 tbsp. powdered ginger

  • 1/2 onion, sliced

  • 1 green pepper, sliced

  • 3 tbsp. tomato paste

  • 2 tbsp. curry powder

  • 2 cups vegetable stock

  • 1 can coconut milk

  • A few dashes of hot sauce

  • 1 10-oz. container of sliced mushrooms

  • 1 tbsp. sugar

  • 1 tbsp. soy sauce

  • 1/2 cup frozen peas

  • 1/3 bag baby spinach

  • salt to taste

  • Juice of 1/2 lime

  • 8-10 basil leaves, chopped

  • Rice or rice noodles to serve

Directions

Prepare the Curry

1.

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.

2.

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.

3.

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.

4.

Serve over rice or rice noodles.

Thai Coconut Curry Soup

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