This coconut curry soup, tangy with freshly squeezed lime juice, is full of delicious vegetables. The broth can be enhanced with fresh lemongrass, kaffir lime leaves and Thai basil or cilantro. Add chicken for a heartier version.
1/4cup palm sugar, maple sugar or light brown sugar
3tbsp KA–ME® Fish Sauce
11-pound bag frozen mixed vegetables(diced or cut)
115 oz can navy beans
1/2bunch fresh mint orfresh cilantro, leaves only
Heat a large stockpot over high heat. Add KA–ME Stir-Fry Oil and stir-fry garlic and onions until golden. Add curry and continue to stir-fry. Add chicken stock, KA–ME Coconut Milk, lime juice, sugar and KA–ME Fish Sauce and bring to a boil.
Reduce heat to medium-low, add frozen vegetables and navy beans, and cook for an additional 15 minutes.
Serve in individual bowls; garnished with a generous amount of freshly torn mint or cilantro leaves.