A hearty vegetable soup is perfectly comforting in the fall, but adding Asian flair with red curry paste — which is loaded with lemongrass, ginger and chilis — adds a whole new dimension to a classic dish.
Thai tomato and white bean soup
Serves 5-6
Cook time: 30 minutes
Ingredients:
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp Thai red curry paste
1 14-oz can of good quality chopped tomatoes
5 cups chicken or vegetable stock
2 cups water
1 cup fresh corn kernels
1 cup green beans, sliced into quarter-inch pieces
1 cup dry mini pasta (like ditali or orzo)
1 tbsp red wine vinegar
1 1/2 cups cooked navy beans
2 cups spinach leaves
Salt and pepper
Method:
Heat olive oil in a large pot on medium-high heat. Add garlic and cook until fragrant, about two minutes or so. Add the curry paste and cook for another five minutes.
Add the next seven ingredients and bring to a simmer.
Reduce to medium heat and let cook, uncovered, for 20 minutes.
Place remaining ingredients in the pot and let cook for another 15 minutes, stirring occasionally.
Season to taste with salt and pepper and keep warm on stove until ready to serve.
Courtesy Dan Clapson
@dansgoodside