Rating5/5 (from 1 ratings)5
Yield2 large servings or 4 appetizer portions
2 cup Coconut Milk
1 cup Water
1 cup Mung Bean Sprouts
2 Carrots, Juilenne
½ Red or Green Peppers, Juilenne
1 Scallions, Diced
1 tablespoon red curry paste or equal parts garlic/ginger/lemongrass/hot pepper, Minced
1 tablespoon Lemon Juice
Mix Lemon Juice, curry spice combination, Water, and Coconut Milk. Add the cut vegetables, Mung Bean Sprouts, and Basil Leaves. Allow soup to chill for 15-30 minutes. If coconut milk thickens beyond desired consistancy while chilling, slowly stir in a bit more water to thin.
Peanutpea's ThoughtsBy peanutpea
Inspired by the family owned Thai Resturant across the block from my apartment. The constant smell of quality Thai food produces crazy cravings for Thai.
Print This Recipe (PDF)
Click the button below to download the printable PDF.