"Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons ginger, minced
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 cups shiitake mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 cup bean sprouts
- 1 lime, juiced
- Cilantro, for garnish
- Salt to taste
Directions:
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until onions are translucent.
2. Add red curry paste to the pot. Stir until all the onions are coated and the paste is fragrant.
3. Pour the coconut milk, vegetable broth, soy sauce, and brown sugar into the pot. Stir until the curry paste is fully mixed in.
4. Add mushrooms, bell pepper, and snap peas to the pot. Bring to a simmer and let cook for 10 minutes until vegetables are tender.
5. Stir in bean sprouts and lime juice. Season with salt to taste.
6. Serve the soup hot, garnished with fresh cilantro.
Cooking Time: 30 minutes
Servings: 4
Nutrition Info (per serving):
- Calories: 315
- Fat: 22g
- Saturated Fat: 17g
- Sodium: 1012mg
- Potassium: 643mg
- Carbohydrates: 26g
- Fiber: 5g
- Sugar: 13g
- Protein: 7g
- Vitamin A: 2315IU
- Vitamin C: 61mg
- Calcium: 84mg
- Iron: 5mg"
Enregistrer un commentaire