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.
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Do chia seeds need soaking?TammiTrue - 1 day 5 hours ago
Anyone going through menopause and raw?ClaireT - 1 day 6 hours ago
i need serious help!bobsm - 1 day 21 hours ago
Water from older coconutsClaireT - 2 days 2 hours ago
I was wondering if anyone here makes sauerkraut?Romey - 2 days 13 hours ago