Scot's Thai Soup
"This soup began as something else that evolved as it was being cooked. After tasting it a few times, it needed something else. So the Thai red curry paste, lime juice, and coconut milk were added after cooking for 4 hours. That was the magic! Everyone who tried it was very satisfied, except one who didn't care for anything spicy. This isn't overpoweringly spicy, just enough heat tamed by the lime juice and coconut milk. Have fun!"
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Ingredients12 h 40 m servings 248 cals
Original recipe yields 10 servings
- Place the red beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight.
- Drain and rinse beans. Put beans in a slow cooker; add quinoa, barley, celery, tomato, garlic, red chile pepper, green bell pepper, green onion, curry paste, ginger, chicken bouillon, Italian seasoning, black pepper, chives, onion powder, and garlic powder to the beans.
- Cook on High, stirring occasionally, until the beans and barley are tender, about 4 hours. Stir coconut milk and lime juice into the soup; cook 15 minutes more.
- Cook's Notes:
- Please tell me what you added or changed and how it turned out. I loved it just as it was, as did everyone else who tried it. But experimentation is always more fun!
- Some things I've added at different times: Black rice, mung beans, sesame seeds, black beans, fava beans, wheat berry, fresh cilantro, diced pumpkin, and diced winter squash.
- If you want it thicker, add more barley or quinoa. I'm anxious to hear what others do with this recipe. It's fantastic and spicy, but I love it like that. Have fun!
- Millet or brown rice can work in place of quinoa.
- Vegetable broth, chicken stock, and even just water are interchangeable for this recipe.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Per Serving: 248 calories; 3.1 g fat; 45.5 g carbohydrates; 11.1 g protein; < 1 mg cholesterol; 821 mg sodium. Full nutrition
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