Thai-Style Peas and Carrot Vegetable Soup with Jasmine Rice
Ingredients:
For the Soup:
1 cup peas (fresh or frozen)
2 large carrots, peeled and diced
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon Thai red curry paste
1 can (14 oz) coconut milk
4 cups vegetable broth
1 tablespoon soy sauce
1 tablespoon fish sauce (optional for added umami)
1 teaspoon sugar
2 tablespoons vegetable oil
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
Pinch of salt
Instructions:
Jasmine Rice:
Rinse the Rice:
Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
Cook the Rice:
In a medium saucepan, combine the rinsed jasmine rice, 2 cups of water, and a pinch of salt.
Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is tender.
Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork before serving.
Thai-Style Peas and Carrot Vegetable Soup:
Prepare the Base:
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion, minced garlic, and minced ginger. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
Add the Curry Paste:
Stir in the Thai red curry paste and cook for another 1-2 minutes, allowing the paste to release its flavors.
Incorporate the Vegetables:
Add the diced carrots and peas to the pot. Stir well to coat the vegetables with the curry mixture.
Simmer the Soup:
Pour in the vegetable broth and bring to a boil.
Reduce the heat to low and let it simmer for about 10-12 minutes, or until the carrots are tender.
Add Coconut Milk and Seasonings:
Stir in the coconut milk, soy sauce, fish sauce (if using), and sugar. Let the soup simmer for another 5 minutes.
Season with salt and pepper to taste.
Finish and Serve:
Remove the soup from heat. Ladle the soup into bowls and top with fresh cilantro.
Serve hot with a side of jasmine rice and lime wedges for squeezing over the soup.
Tips:
Adjust the amount of Thai red curry paste to your preferred level of spiciness.
For a heartier version, you can add tofu or shredded chicken to the soup.
Fresh lime juice adds a lovely tang and brightens the flavors of the soup.
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