Have you ever set out to prepare something only to find out you’re missing a crucial ingredient? I hate when that happens, and happen it did this Sunday morning. I was all set to make a delicious German oven pancake when I realized I was out of milk. It doesn’t get much more crucial than milk and embarking on a grocery store adventure was not conducive to my lazy Sunday plans. A substitution of coconut milk came to my rescue which unfortunately left me with quite a bit leftover to tend with.
I hate to waste food. It’s just so…. wasteful (I look forward to my excellence in writing award later this year). Enter today’s recipe. As you probably already know I’m quite fond of soups and on top of that, this recipe uses a few vegetables that don’t fall under my “staple” category. The original recipe was a chicken dish so I vegetarian-ified it, throwing in some lentils for protein. I’m not much of a thai cook, but I was satisfied with the results.
Thai Curry Soup with Vegetables
adapted from Epicurious
2 tablespoons oil
1 1/2 tablespoons red curry paste
1 red bell pepper; diced
2 chinese eggplant; chopped
4 oz green beans; chopped into 1 inch pieces
8 ounces cauliflower; cut into small pieces
2 cups red lentils; rinsed
3 cups coconut milk
4 cups stock
1 tablespoon fish sauce
Steam the cauliflower for 8 minutes and immediately dunk in cold water to stop the cooking.
In a large pot, cook the oil, curry paste and red bell pepper under medium heat for two minutes. Add the eggplant and green beans and cook for another 2 minutes, stirring to ensure everything is coated with curry. Add the milk, stock, fish sauce, cauliflower and lentils, bringing everything to a boil. Let simmer for 15 minutes. Add salt to taste. Enjoy.