Thai Soup

Makes 8 servings.
10 minute prep time.
45 minute cook time (stovetop).

This soup is the ultimate winter-comfort meal. The best part about it? It’s the kind of meal where you throw everything in one pot, set to cook, and walk away. I’ve made it both on the stove top and in a slow cooker, with equally good results.

The credit to this recipe goes to my great friend Nicole, who persuaded me to try it after I repeatedly told her how much I dislike the curry flavours. So glad I opened my mind and gave it a sample! Originally made with an Epicure meal-solution spice packet (Thai Red Curry), I had to modify when it was discontinued. It is now a staple in our home and I love to keep a couple meals worth of it tucked in the freezer for those lazy days when the cooking mood goes on strike.

Ingredients:

• 1 can (796ml) diced tomatoes
• 1 can (398ml) baby corn
• 1 can (400ml) full-fat coconut milk
• 1 can (398ml) chickpeas (or 1.5 cups cooked)
• 1 cup frozen green beans
• 3/4 cup short-grain brown rice
• 3/4 cup split red lentils
• 4 carrots, shredded
• 2 red bell peppers, diced
• 1 onion, diced
• 3-4 cloves garlic, minced
• 4 cups vegetable broth
• 1.5 tablespoons Thai red curry paste (see note)
• 1 teaspoon coconut sugar
• Salt & pepper to taste

Directions:

1. Toss all ingredients into a slow cooker and cook on high 4 hours or low for 8 hours.
2. Alternatively, toss all ingredients into a large pot and bring to a boil, then simmer about 45 minutes, until lentils and rice are cooked.

Serve with a slice of sourdough – toasted, buttered, and sprinkled with garlic powder.

*Note: some red curry paste is made with fish sauce. I use the Thai Kitchen brand to keep it plant-based.