Red Thai curry vegetable soup

Ingredients for 4 servings:

• 2 tbsp sesame oil
• 1 m.-sized onion(s)
• 2 bell peppers, red and yellow
• 3 spring onions
• 2 carrots
• 200 g sugar snap peas
• 1 jar mushrooms, small or fresh mushrooms
• 4 tbsp Thai red curry paste
• 800 ml coconut milk
• 150 ml vegetable stock
• 3 tbsp soy sauce
• salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Veggie Soup

Wash the fresh vegetables. Peel the carrots and slice diagonally. Slice the bell peppers and onion. Thinly slice the spring onions. Drain the baby mushrooms. Add the oil to a deep frying pan or medium-sized pot and sauté the onions. Add the curry paste and fry for 10 seconds while stirring. Deglaze with the coconut milk. Add the vegetable stock and simmer for 5 minutes. Then add the remaining vegetables and simmer for another 8 minutes. Finally, season with soy sauce, salt, and pepper. This dish goes well with jasmine rice, basmati rice, or even freshly baked naan bread! Note from Chefkoch.de: Since curry pastes from different manufacturers vary in spiciness, it is recommended to taste first and, if very spicy, use less than the recipe calls for.