Coconut Curry Veggie Soup

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.