Red Curry Vegetable Soup Recipes

Steps:

• Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of green onions; sauté 5 minutes, or until vegetables begin to brown. Add curry paste, and sauté 1 minute more. Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender. Stir in lime juice and remaining green onions. Season with salt and pepper, if desired.

Steps:

• Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
• Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
• Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
• Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
• Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
• Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

Steps:

• In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar., Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes., Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.

Steps:

• Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add green beans and eggplant pieces; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

Steps:

• Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of scallions, and saute 5 minutes or until vegetables start to brown.
• Add curry paste and saute 1 minute more.
• Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
• Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.
• Stir in the lime juice and remaining scallions, Season with salt and pepper, if desired.

Steps:

• Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
• Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
• Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.