Turmeric Lime Coconut Vegan Curry -
Aloha! here is a simple recipe that I think you are going to love that is jam packed with flavored and warmth and one of those soups you just crrrrrave! Let me know if ya like it!
1 large chopped white onion 1/4 cup red Thai curry paste
1 tablespoon Thai chili paste
4 stocks minced or left in 2 inch sticks lemon grass (if you cant find any.. still make this!)
4-5 1/4 inch thick slices of ginger (galangal is best)
1 cup roughly chopped Shiitake mushrooms 1 teaspoon turmeric powder
*Saute above together in large soup pot simmer for 10 minutes on meduim heat then add..
3 cans natural coconut milk (full fat is best :)
1.5 cups water or vegetable stock
*Bring to Simmer and add....
4-6 copped bite sized carrots
4 chopped bite sized potatoes (whatever kind you want.. I like a combo of sweet, and local purple and russet potatoes) 4 kaffir lime leaves (fine without, just add more lemon to taste)
*Once root vegetables are at desired texture (10-15 minutes on medium simmer heat) add....
1 cup peas
1/4 squeezed lemon or lime juice
I cup cilantro
Method in more detail......
On medium heat in large pot Sauté finely chopped onion, chopped mushroom with a splash of water, chilli paste red curry paste, turmeric powder , lemon grass and ginger until soft and onions are sweating (approx 8 minutes). Stir frequently.
Add into pot of
Onions the vegetable stock, kaffir leaves, and coconut milk and bring to simmer, add all vegetables except peas. Simmer on med low until potatoes and carrots are desired texture (can stick a fork in them) add peas, lemon juice, and fresh herbs and take off heat.
Favorite way enjoy , enjoy with beautifully smelling basmati rice , more fresh herbs and chopped avocado !