Red Thai Curry Vegetable Soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10
Ingredients
- 1 1/2 lbs medium shrimp
- 1 15 oz can chick peas rinsed
- 2 tbsp canola cooking oil divided
- 4 chicken bouillon cubes
- 1/2 tsp crushed red pepper
- 1 stalk lemon grass cut into 2 to 3 inch lengths
- 1 small lime juiced
- 1 jalapeño pepper, seeded
- 1 1/2 cup Shiitake Mushrooms sliced
- 1/4 cup cilantro chopped and tightly packed
- 1/4 cup fresh dried basil
- 5 Red thai chili peppers
- 1/2 red bell pepper sliced
- 1/2 green bell pepper sliced
- 1/2 orange bell pepper sliced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp thai red curry paste
- 1 small butternut squash cubed
- 2 bunches baby bok choy
- 4 cups chicken broth
- 1 cup of water
- 2 13 oz can coconut milk
- 1/2 tbsp fish & meat sauce
- 1/2 tbsp brown sugar
- 1/2 red onion
- 1 lime cut into wedges for garnish
- Salt and freshly ground pepper to taste
- Sriracha for drizzling
Instructions
- Heat 1 tbsp canola oil in a medium saucepan.
- Add chick peas, stir and roast for 2-3 minutes, set aside.
- Prep all vegetables for the soup and garnishes.
- Rough chop the cilantro and bok choy separating the stalks from the green ends.
- Thinly slice red onion and mince the garlic. Grate the ginger using a micro plane or cheese grater.
- Peel the butternut squash with a vegetable peeler and chop into 1/4 inch cubes.
- Add the remaining tbsp of canola cooking oil to a large dutch oven with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
- Add the cubed butternut squash, the chopped bok choy stalks, (save the green ends for later), chick peas, lime juice, chicken broth and all remaining seasonings and vegetables to the pot.
- “Bruise” the sections of the lemongrass by bending them several times, which will help release the lemon flavor and add these stalks to your soup.
- Increase to medium-high heat and bring the pot to a boil, then reduce the heat to low and let simmer for 10 minutes, until the squash is tender. Remove all or most of the jalapeño and thai red Thai chili peppers, depending on the level of spiciness you desire.
- Add the coconut milk, fish sauce, and brown sugar to the dutch oven and stir.
- Lastly, introduce the shrimp and bok choy greens to the soup and let them cook down until the leaves are wilted and the shrimp have turned pink.
- Garnish with cilantro, red onion, Sriracha and lime wedge.
