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Coconut Curry Veggie Soup

7/9/2015

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I love soup regardless of the season and coconut curry Thai soup is one of my favorite. For this recipe I have loaded it with green veggies for extra nutritional goodness. The soup is light and satisfying, and way healthier than what you would get if you ordered Thai take-out. Plus, it's easy to make and tastes delicious! 

Coconut Curry Veggie Soup
  • 1 cup uncooked basmati rice
  • 2 tablespoons grapeseed oil
  • 1 bunch collard greens, stems removed & greens chopped
  • 1 bunch broccoli, cut into florets 
  • 3/4 cup green peas
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tablespoon freshly grated ginger
  • 3 tablespoon red curry paste
  • 2 cans unsweetened coconut milk
  • 4 cups vegetable broth
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro + more for garnish
  • salt to taste and crushed red pepper for spice (optional)

  1. Prepare rice according to package directions and set aside
  2. In a large stock pot, heat oil over medium-high heat. Add onion and red bell pepper and cook until onion becomes translucent, about 4-5 minutes. Add garlic and ginger cook for about 1 minute more. 
  3. Add vegetable broth and coconut milk. Stir in curry paste one tablespoon at a time, until well combined. 
  4. Bring soup to a boil. Add broccoli, peas, and collard greens and reduce heat to a simmer. Allow soup to simmer until veggies are soft but not over-cooked, 8-10 minutes. 
  5. When veggies are ready, remove soup for heat. Add in salt and crushed red pepper to taste, rice, lime juice, and cilantro. 
  6. Serve immediately. 


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