Perfect for a weeknight, this spicy Thai curry soup is easy to put together with some pantry staples and any vegetables you have on hand. In 20-30 minutes, you have a meal in a bowl…and the best part, you’re cleaning just one utensil at the end of it!!
Ingredients:
* Feel free to experiment with a variety vegetables – fresh and canned (various types of mushrooms, bamboo shoots, cabbage, carrots, zucchini, red bell peppers, green beans)
* The Cocinaware enamel coated dutch oven available at HEB works well for a recipe like this – great price (around $30), convenient size, and easy to maintain.
* This can also be made in a crock pot – add all the ingredients (except lime, basil and tender veggies) and cook on low for 6-7 hours or on high for 3 hours. Then before serving, add the vegetables and simmer for 15-20 minutes. Garnish with lime and basil.
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