1 red capsicum/pepper, roughly chopped, seeds removed
1cup Bean sprouts, to serve
Heat a large saucepan to med-high. Add oil and once hot, add onions and cook for 3 minutes, until brown.
Add ginger, chillies, coriander/cilantro (leave some sprigs for garnish), curry paste, coconut milk, corn, fish sauce, 1 cup of water and stock. Stir well.
Place chopped capsicum in a blender along with 1-2 cups of the soup mix. Blend then pour the blender mix into the saucepan.
Continue to cook the soup for 10-15 minutes. Serve with bean sprouts and coriander/cilantro.
Adjust the number of chillies depending on how hot you like it. If you’re using fresh chillies, taste a little before adding them. Some chillies are hot, some aren’t spicy. I always check. Remove seeds if too spicy but I like to use the seeds.
I used red curry paste but I think it’d work with any type of curry paste.
Instead of chopping onions, chillies and capsicum, I often just add them to the food processor. It saves me a lot of time and tears!
To make this soup vegan, just cut out the fish sauce. Add a squirt of lemon or lime juice (like 1 tablespoon).
Sometimes I only add half the tin of coconut milk. Then use the other half to make these chia puddings (using half milk and half coconut milk).
It may sound strange but to store your bean sprouts for longer (and more safely), store them in water in an airtight container in the fridge.
Want to get fancy? Add galangal and kaffir lime leaves.
Prep Time:5 mins
Cook Time:20 mins
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