Spicy Bean and Coconut Soup
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 tablespoon coconut oil
- 2 tablespoons red curry paste
- 1 tablespoon palm sugar or 1 tablespoon agave nectar
- 1 1⁄2 tablespoons fish sauce
- 2 cups unsweetened coconut milk
- 1 1⁄2 quarts low sodium vegetable broth
- 2 cups green beans, chopped
- 3 carrots, peeled and chopped
- 4 cups cooked navy beans, drained
- 2 limes (1/3 cup fresh lime juice)
- fresh ground black pepper
- 1 cup cilantro, chopped
directions
- Heat coconut oil in a large stockpot over medium heat; stir in curry paste and cook until it darkens a bit, about 1 minute.
- Stir in palm sugar; stir in fish sauce, coconut milk, stock, strin beans, carrots, and navy beans.
- Increase heat, bring to a boil, then reduce heat, cover, and simmer, stirring occasionally, until the beans soften and start to break down, about 30 to 45 minutes.
- Stir in the lime juice and season with salt and pepper.
- Serve soup and garnish with cilantro.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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