Entrees / Healthy / Recipes / Vegetarian

Coconut Curry & Vegetable Soup

cococurry


 

Ingredients:

  • Salt to taste
  • Red pepper flakes to taste
  • Juice from 1 lime
  • 6 cups of chicken broth (low sodium)
  • 4 minced garlic cloves
  • 3-inch piece of minced ginger (peeled)
  • 2 white and light green parts of leeks (cleaned, trimmed, halved, and sliced)
  • 1/4 cup of red curry paste
  • 1 tbsp of fish sauce
  • 1 pound of parsnips (peeled and cubed into 1-inch pieces)
  • 1 onion (diced)
  • 1 cup of peas (frozen)
  • 1 can of full fat coconut milk
  • 1 bunch of swiss chard (without stems and chopped)
  • 1 1/2 pounds of butternut squash (peeled, seeded, cubed into 1-inch pieces)

    Toppings:

  • Cilantro
  • Sprouts
  • Green onions

Instructions:

  1. Add onion, leeks, garlic, ginger, squash, parsnips, broth, curry paste, and fish sauce into the slow cooker.
  2. Stir to dissolve curry paste.
  3. Cook on low for 8 hours.
  4. Add pea, swiss chard, coconut milk, and lime juice into the cooker.
  5. Garnish it with cilantro, sprouts, or onions and serve.

Yield: 6 servings

sigg

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