Health, taste, and textures intersect when sprouts are included. Convenience and flavor make this Thai inspired dish a nutritious treat.
The flavor notes that the adzuki sprouts add make this Thai soup even better then a restaurant version. Sprout on!
2 tablespoons coconut oil
4 oz red curry paste
1 tablespoon diced ginger
1 tablespoon diced garlic
1 cup adzuki sprouts
1/2 medium onion chopped
2 diced Thai peppers (optional, don’t use if your not used to them)
1 can of coconut milk (about 13.5 oz) split
1 cup broccoli
1/2 block of tofu cubed
1 1/2 cup mung sprouts
1. Get that oil medium hot and shock the curry paste by adding it to the hot oil and stirring it around a min. You will know when its ready…. the smell will knock your socks off (in the best way).
2. Add the ginger, garlic, onion, and adzuki sprouts and if you crave heat add the Thai peppers. in 2-3 min the onions will start to soften and BOOM! add half the coconut milk.
3. After 2 min add the broccoli, and again 2 min later add the mung sprouts and tofu. 2 or 3 min after that add the remaining coconut milk and simmer for 5 min or so.
Your done and you have a choice you have a choice. Either serve over a bed of rice OR add some water to make it a soup.