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–+ servings

Millet Mushroom Thai Coconut Curry Soup

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Rett Soup
Kategori Thai
serveringsstørrelse 4 people

Ingredienser
  

  • 1 cup uncooked millet
  • 8 ounces mushrooms, sliced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons Thai red curry paste
  • 4 cups vegetable broth
  • 1 can (14 ounces) coconut milk
  • 1 red bell pepper, sliced
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • Salt and black pepper to taste

fremgangsmåte
 

  • Rinse the millet under cold water and set it aside. Heat the olive oil in a large pot over medium heat.
  • Add the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
  • Stir in the Thai red curry paste and cook for 1 minute to release its aroma.
  • Add the sliced mushrooms and cook for 4 minutes until they begin to brown.
  • Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer.
  • Add the rinsed millet and red bell pepper. Cover and simmer for 20 minutes, stirring once or twice, until the millet is tender.
  • Remove the pot from the heat. Stir in the lime juice and season with salt and black pepper.
  • Ladle the soup into bowls and top each serving with chopped cilantro.

merknader

If the soup thickens after sitting, stir in a splash of broth or water when reheating. For a milder version, start with one tablespoon of curry paste and add more at the end if needed. Leftovers store well in the fridge for three days and reheat gently on the stovetop.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Knife, Cutting Board