Mung and adzuki give new flavor to asian coconut based soup.
This Thai inspired soup adds adzuki and mung sprouts for a new twist. It’s a favorite during fall after you try it you will aways want to heat some up.
Teaspoon of each: coconut, sesame and chili oil
Heat medium high and add 2 teaspoons of red curry paste.
Stir around for a min or so then add:
1 cup adzuki sprouts
3 1/8 inch of ginger
3 diced garlic cloves
2 diced dry Thai chilis
Fry it up for about 4 min then add:
1 cup tofu
1 cup par boiled mung
I cup broccoli
Stir fry another 5 min and add:
16 oz unsweetened organic coconut milk
2 cups vegetable broth or rejuvelac
Get it really hot and serve it up.