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Recipe

Coconut red curry soup

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

Sep 30, 2013 2:00pm
  • 30 mins cooking
  • Serves 4
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Ingredients

Coconut red curry soup
  • 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

Coconut red curry soup
  • 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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