Simple Thai-Inspired Vegetable Soup - cooking recipe

Ingredients

4 cups chicken broth or 4 cups chicken stock
1 teaspoon Thai red curry paste
2 tablespoons brown sugar
1 teaspoon fresh grated ginger
1/2 lime, juice of
1/2 onion, chopped
5 stalks celery, chopped
1 tablespoon butter
8 carrots, peeled and sliced
1/2 small head of cabbage, diced
1 (15 ounce) can red kidney beans, rinsed and drained

Preparation

Saute onions celery, and carrots in 1 Tbsp butter over medium-high until tender but not browned. (NOTE: this step can be omitted to make the soup fat-free; in that case, combine all vegetables, broth, and seasonings together in a pot, bring to a boil, and simmer until done.).
Add broth, red curry paste, brown sugar, ginger, and lime; stir to combine and bring to a boil.
Add cabbage and kidney beans; cover, reduce heat, and simmer until vegetables have reached their desired tenderness.