Description
This soup began as something else that evolved as it was being cooked. After tasting it a few times, it needed something else. So the Thai red curry paste, lime juice, and coconut milk were added after cooking for 4 hours. That was the magic! Everyone who tried it was very satisfied, except one who didn’t care for anything spicy. This isn’t overpoweringly spicy, just enough heat tamed by the lime juice and coconut milk. Have fun!
Ingredients
- 2 quarts vegetable broth
- 1 cup dried red beans
- 1 cup quinoa, or more to taste
- 1 cup pearl barley, or more to taste
- 1 stalk celery, chopped
- 1 tomato, diced
- 6 cloves garlic (or more to taste), peeled and chopped
- 1 red chile pepper, sliced
- ½ green bell pepper (or more to taste), cut into 1-inch pieces
- ½ cup chopped green onion, or more to taste
- 2 ounces Thai red curry paste
- 1 (1 inch) piece fresh ginger root, peeled and thinly sliced (or more to taste)
- 3 tablespoons chicken bouillon powder, or more to taste
- 2 tablespoons dried Italian seasoning, or more to taste
- 2 tablespoons ground black pepper
- 2 teaspoons dried chives
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 (5.6 ounce) can coconut milk
- 2 tablespoons fresh lime juice
Prep Time: 25 mins
Cook Time: 4 hrs 15 mins
Total Time: 12 hrs 40 mins
Servings: 10