Simple Thai-Inspired Vegetable Soup

Submitted by Chef #1076753

"This is a sweet, mildly spicy, mildly sour Asian-inspired vegetable soup. I came up with the broth when I was sick and craved (but couldn’t get) my favorite Tom Yum soup; the broth turned out to be exactly what I wanted, and I thought it would be wonderful as a vegetable soup base as well. You can use any vegetables you like; these were what I had on hand. All of the seasoning amounts can be modified to suit the chef’s personal taste as well; I can’t eat much spice these days (alas), so my version is heavier on the sweet. You can also use vegetable stock in place of the chicken to make a vegetarian soup."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 6

ingredients

• 4 cups chicken broth or 4 cups chicken stock
• 1 teaspoon Thai red curry paste
• 2 tablespoons brown sugar
• 1 teaspoon fresh grated ginger
• 1⁄2 lime, juice of
• 1⁄2 onion, chopped
• 5 stalks celery, chopped
• 1 tablespoon butter
• 8 carrots, peeled and sliced
• 1⁄2 small head of cabbage, diced
• 1 (15 ounce) can red kidney beans, rinsed and drained

directions

1. Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.).
2. Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil.
3. Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.