![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqTW45FoTL5cPzeGQyrfpulK-T3cI_Jidt3HzqZ6qypt9cMzk-FjU6M8Uv-66f0L-bG7Hrs2fOZAdDUUhPawAseeyjiY2sZF8K0Wt-S_8va7mxnLfaM0NHzUqHDwK5LUTXrOk1Ii2kgx_kr-rKdE1bN7nw5vHYdQfRqkgiEhxOhytwlxVXaUnkk0hgP7KZ/w590-h640/curry_soup_with_rice.jpeg)
Ingredients:
- 100g leek
- 250 g carrot
- 150 g of red bell pepper
- 2 teaspoons of red curry paste
- 1 liter of vegetable broth
- 250 ml coconut milk
- lemon
- sprouts or other greens
- 1/2 cup of dry rice
Instructions:
- Cook rice according to the recipe on the packaging (I used basmati rice).
- Cut the leek into rings, carrots into sticks and pepper into cubes.
- Pour a few tablespoons of olive oil into the pot.
- Add leek, carrots and red bell pepper.
- Add red curry paste and stir.
- Cover by lid and cook for 5 minutes.
- Pour the vegetable broth and cook 10-15 minutes until the vegetables are soft.
- Pour coconut milk and stir.
- Wait for the soup to boil again and set aside.
- Make a rice castle on a plate.
- Pour the soup.
- Decorate with a slice of lemon and sprouts.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXlkd4sr1ZPjvLX1XwQ-VHcV2AEGHYkLD0cbwO3TVcPDgrT2gsq13QAR6fTmh-tSlIQqoI0o7JE0LnoxMhgPEjpy1tIsw38CQOVlC2NPcQVIULOkQl7xhlgwBW9X0HCiTtm93GZm2MSgANnbZtMkMUWv-2Gw6lC0g6IsshQwfpTidc9QdU3bnvFcFr1Om/w300-h400/cooking_in_garden.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_EenCZR_uHCEQNcJTMlvzGnUm5jdppZPGKlBCVcnuj24AskzPmINV1Ze_0F2rOfUA8MIQh43TDsavjyn0tGzr5ArE4zUYEGKVM3KNVJ9eicYElkmu8TXK9DlBx29L2cFj6-uEHueNYWKwkGyAlp1N_GsqH4FLH7T3RH_Xu0-yFjQlh4P8UNtovzjoyET/w300-h400/red_curry_soup.jpeg)
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