Main, Soup + Salad

Thai Soup

Thai Soup

Ingredients

  • 6-10 dried red Thai peppers

  • assortment of dried mushrooms (porcini, morel, etc)

  • 1/4c vegetable broth

  • 1 tablespoon olive oil

  • 2 garlic cloves, minced

  • 1-inch ginger, minced

  • 1/2 sweet onion, chopped

  • carrots, chopped

  • 3 tablespoons spicy red curry paste

  • 1 can Coconut Milk

  • 1 tablespoon red pepper flakes

  • red pepper, chopped

  • broccoli florets

  • shiitake mushrooms

  • Bella mushrooms

  • 1 pack of miracle noodles or rice noodles, prepared

  • 1/2 lime

  • Toppings
  • Red Onion, sliced

  • Jalapeno

  • Cilantro

  • Cashews

Directions

  • In a small sauce pan, bring vegetable broth to a boil. Once boiling, reduce to a simmer. Then add dried red thai peppers and mushrooms to rehydrate.
  • In a dutch oven, heat olive oil over medium heat. Add minced garlic, ginger, carrots, and sweet onions. Sauté onions until just translucent. Add red curry paste so its toasted on the bottom of the pan. Add the vegetable broth along with Thai peppers and mushrooms to deglaze the bottom of the dutch oven.
  • Add coconut milk and red pepper flakes.
  • Add desired vegetables: broccoli, red pepper, mushrooms.
  • Add prepared miracle noodles or rice noodles.
  • Squeeze in juice from half of lime just before serving.
  • Top with red onion, jalapeño, cilantro, and cashews.