This recipe has a flavor profile very much like a curry. Classic Thai ingredients such as lemon grass, ginger, fish sauce, coconut, and basil create a light and lively soup. Shrimp or chicken could be added for a more substantial meal. Cut all the vegetables in advance, so the actual assembly and cooking time is short.
|1 tablespoon||canola oil|
|1||red bell pepper (cut into 1/2-inch pieces, about 2/3 cup)|
|1 small||yellow onion (cut into 1/4-inch dice, about 1 cup)|
|1 tablespoon||minced fresh garlic|
|1 tablespoon||minced fresh ginger|
|1 tablespoon||Thai Green Curry Paste (or more to taste)|
|1 can||(14 ounces) unsweetened coconut milk|
|1 cup||vegetable stock or water|
|2 tablespoons||Thai fish sauce (optional)|
|2 tablespoons||(packed) brown sugar|
|1 cup||cubed, peeled potatoes (1/2-inch cubes)|
|1 cup||peeled carrots (halved lengthwise, and sliced crosswise into 1/8-inch slices)|
|1 cup||cauliflower florets|
|1 small||zucchini (halved lengthwise, and sliced crosswise into 1/2-inch slices (about 3/4 cup))|
|1 cup||(4 ounces) fresh green beans (cut into 1-inch pieces)|
|1/4 cup||thinly sliced fresh basil|
|Juice of 1 lime|
Heat the oil in a large, heavy pot over medium-high heat. Sauté the pepper and onion until the vegetables begin to soften and color, about 5 minutes. Add the garlic, ginger, and green curry paste, and cook for 1 minute, stirring constantly.
Add the coconut milk, stock, fish sauce, and sugar to the pot, and bring to a simmer.
Add the potatoes and carrots, and reduce the heat to low. Cover and simmer until the vegetables just begin to soften, 5 to 8 minutes.
Add the cauliflower and continue to simmer, covered, for 5 minutes.
Add the zucchini and green beans and cook, uncovered, until all the vegetables are crisp-tender, 5 to 10 minutes. If the soup is too thick, add more stock or water to thin slightly.
Stir in the basil and lime juice and serve hot.