Thai Vegetable and Bean Soup

Thai · Year-round · 40 min · Serves 4 · By The Lesapor Kitchen

This hearty vegetable and bean soup is perfect for any season. It's simple to prepare and infused with subtle Thai flavors, making it a healthy and flavorful choice for dinner.

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon Thai red curry paste
• 4 cups vegetable broth
• 1 can (400g) coconut milk
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup carrots, sliced
• 1 can (400g) kidney beans, rinsed and drained
• 1 lime, juiced
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Method

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic and ginger and cook for another 2 minutes until fragrant.
3. Add the Thai red curry paste and cook for 1 minute, stirring constantly.
4. Pour in the vegetable broth and coconut milk, then bring to a simmer.
5. Add the green beans and carrots to the pot. Simmer for 10 minutes, or until the vegetables are tender.
6. Stir in the kidney beans and lime juice. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.