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Plant Powered Recipe
Easy Red Curry Soup
Chances are it's starting to get warmer where you live, and that means soup season is coming to an end! Whip up this easy, comforting and flavorful Red Curry Soup before soup season is over. Like most of the recipes we share here, this is straightforward and not too labor intensive, making it a great weeknight meal without skipping on any flavor!
Serving: 4 Prep time: 5 minutes Cook time: 10 minutes Total Time: 15 minutes
Ingredients:
1 tbsp olive oil
1 yellow onion, finely diced
2 cloves garlic, minced
2 thai chili peppers, diced, optional
1 inch ginger root, ginely diced
2 tbsp red curry paste, vegan-friendly
1 cup vegetable broth
1 can coconut milk
1 cup bok choy, chopped
To serve
2 cups veggie dumplings, frozen
1 handful cilantro, chopped
1 lime, juiced
toasted sesame seeds
Instructions:
1. In a pan over medium heat, add the olive oil. Then the onion, garlic, ginger and Thai chili peppers, if using. Saute until fragrant, approximately 2 minutes.
2. Add the 2 tablespoons of red curry paste, and stir until combined.
3. Then add the coconut milk, vegetable broth and baby bok choy. Stir until and simmer covered on low heat for 5 minutes.
4. While that cooks, prepare your dumplings as desired.
5. Disperse the dumplings into bowls, and pour the curry sauce over top. Garnish with cilantro, red Thai chili peppers, and sesame seeds as desired. Finish with a squeeze of lime.
If you end up making this, tag us in your pictures in Instagram at @shopcanopycollective.
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