Name: Coconut red curry soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1.25 litre coconut milk; 4 tablespoon red curry paste; 4 kaffir lime leaves; 250 millilitre vegetable stock; 40 millilitre fish sauce; 2 tablespoon brown sugar; 4 tablespoon lime juice; 1 head broccoli, cut into florets (discard stalks), blanched in boiling water for 1 minute, then refreshed; 200 gram green beans, sliced on an angle; 2 carrots, peeled and cut into large chunks; 6 hard-boiled eggs, peeled then cut in half; 1/2 cup coriander leaves; 200 gram firm tofu, diced

Coconut red curry soup

Vegetarian eating has never been easier or more enticing than with this fragrant, Thai inspired, red curry soup.

Ingredients

1.25 litre coconut milk

4 tablespoon red curry paste

4 kaffir lime leaves

250 millilitre vegetable stock

40 millilitre fish sauce

2 tablespoon brown sugar

4 tablespoon lime juice

1 head broccoli, cut into florets (discard stalks), blanched in boiling water for 1 minute, then refreshed

200 gram green beans, sliced on an angle

2 carrots, peeled and cut into large chunks

6 hard-boiled eggs, peeled then cut in half

1/2 cup coriander leaves

200 gram firm tofu, diced

Method

1.Put coconut milk in a large pot and bring to the boil. Stir in the curry paste, add kaffir lime leaves, then stock and simmer for 10 minutes.

2.Stir in fish sauce, brown sugar and lime juice, simmer for a further 5 minutes, then add broccoli, green beans and carrots.

3.Simmer for another 5 minutes or until the vegetables are tender.

4.Gently add the hard-boiled egg halves, then serve in bowls garnished with coriander leaves and tofu.

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Ingredients

Method

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