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Veggie Thai Red Curry Coconut Soup with Brown Rice
LYNDSEY EDEN26Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup brown rice
- 2 cups water
- 1 pinch salt
- 3 cans full fat coconut milk (I used three because I like it really creamy)
- 2 cups broth (veggie)
- 3 Tbsp. coconut oil (or olive oil)
- 1 white onion
- 1 inch minced ginger (fresh)
- 2 Tbsp. red curry paste
- 1 bunch cilantro roots
- 1 lemon grass (long stalk of, cut lengthwise and then cut in half)
- 4 lime leaves
- 1 Tbsp. soy sauce
- 3 Tbsp. fish sauce
- 2 limes
- 1 carrot (large, thinly sliced)
- 1 head broccoli
- 1/2 cauliflower (a head of)
- 1/2 red pepper (thinly sliced)
- 4 heads baby bok choy
- 1/2 cup snow peas
- 1 bunch fresh mint
- 2 red chili peppers
- cilantro (– extra)
- roasted cashews
- bean sprouts
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