The best part is that there are spoonfuls of Thai red curry paste in this yummy soup, and once I turned the slow cooker off I stirred in half a can of rich and creamy full-fat coconut milk.
I swear, that addition makes this stew. I tasted the soup right before stirring in the coconut milk, and it was definitely tasty, but it did not compare to the amazing result after the coconut milk.
You can follow my recipe below, or just throw your own handy ingredients into your slow cooker and add red curry paste to taste. I doubt it will turn out badly. Just don’t forget to stir in the coconut milk, I promise you it’s incredible!
serves 10
1/2 large onion, chopped
2 carrots, peeled and chopped
1 stalk celery, sliced
1 parsnip, peeled and chopped
1 small yam, peeled and chopped
1 can chickpeas, drained and rinsed
1/2 C lentils
1/2 C split peas
1 can fire roasted tomatoes
3 C low-sodium vegetable broth
3 T Thai red curry paste
1/2 can full-fat coconut milk (about 3/4 C)
Throw everything except coconut milk in the slow cooker. Cook on low for about 6 hours (there’s a nice big margin of error with a slow cooker, you can cook this just until the ingredients are tender to the bite, or you can just keep cooking them until it’s convenient to stop!) Stir in the coconut milk when you stop the slow cooker.
Calories: 227; Calories from Fat: 51; Total Fat: 5.7g; Saturated Fat: 3.2g; Sodium: 296mg; Total Carbohydrates: 34.3g; Dietary Fiber: 11.0g; Sugars: 5.4g; Protein: 10.3g
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