Replying to @ButWeCouldBeFrenz DAY 8 of my soup series is a red curry soup with red bell pepper, shiitake mushrooms, and U.S.-grown medium grain white rice! 🍛🌶️
the rice contributes more than 15 vitamins and minerals, including folic acid and other B-vitamins, as well as iron and zinc (@USA Rice 🌾🍚 for TikTok) (@think_rice for Instagram) #thinkrice
ingredients
1 cup uncooked U.S.-grown medium grain white rice
2 tbsp olive oil
1 thinly sliced red bell pepper
1 cup whole shiitake mushrooms
1 tbsp fresh grated ginger
1 tbsp minced garlic
2 tbsp red curry paste
2 tbsp peanut butter
13.5 fl oz (1 can) of unsweetened coconut milk
2 cups vegetable broth
2 tbsp fish sauce
1 tsp lemongrass paste
juice of 1 lime
1 tbsp black sesame seeds
2 tbsps green onion
lime wedges to garnish
recipe (makes 4 servings)
1. bring water to a boil and cook U.S.-grown medium-grain white rice according to package instructions, set aside
2. to a large pot over medium heat add 2 tbsp olive oil, 1 thinly diced red bell pepper, and 1 cup whole shiitake mushrooms
3. sauté for 5-8 minutes until softened and add 1 tbsp fresh grated ginger, 1 tbsp minced garlic, 2 tbsp red curry paste, 2 tbsp peanut butter, and 13.5 fl oz (1 can) of unsweetened coconut milk
4. stir together until there are no chunks of coconut or curry paste and broth is one consistent texture
5. add 2 cups vegetable broth, 2 tbsp fish sauce, 1 tsp lemongrass paste, and juice of 1 lime
6. pack 3/4-1 cup of rice in a small bowl to mold, turn upside down and add to the center of a large bowl for serving
7. pour the soup over the rice and top with black sesame seeds and green onion, serve with fresh lime, and enjoy!
