Ingredients
2 tablespoons TAO Cilantro & Red Onion Infused Olive Oil
2 tablespoons red curry paste
2 tablespoons ginger, minced
2 large garlic cloves, minced
1 large shallot, minced
1 red bell pepper, cored and diced
1 yellow bell pepper, cored and diced
1 (15- ounce) can of pumpkin puree
2 (13.5 ounces) cans of coconut milk
2 ½ cups chicken bone broth or vegetable broth
2 tablespoons light brown sugar, plus more as needed
2 tablespoon TAO Honey Ginger Balsamic Vinegar
3 ounces shiitake mushrooms, stemmed and thinly sliced (white button mushrooms would also work here)
1 medium sweet potato, peeled and cut into ½-inch pieces
¼ lb green beans, trimmed and cut into 1-inch pieces (about 1 cup)
½ cup loosely packed fresh cilantro or Thai basil, chopped
1 teaspoon fish sauce, optional
Lime wedges, for serving
Jasmine rice, for serving
Chopped roasted peanuts for garnish (optional)
Red Thai chilis, cut on the bias for garnish (optional)
Directions
1. To a large saucepan or Dutch oven set over medium-high heat, add oil and curry paste. Use a wooden spoon to break up the curry paste and toast until aromatic. Add ginger, garlic, shallot, and red pepper and cook until soft and translucent, about 3 minutes. Stir in pumpkin puree and cook until thick and reduced, about 5 minutes.
2. Add coconut milk, broth, sugar, balsamic, mushrooms, and sweet potato, bring to a boil and reduce heat to simmer, cook until flavors meld, about 10 minutes. Add green beans and continue to simmer until tender, about 7 minutes. Add chopped cilantro or Thai basil and adjust the flavor by adding small amounts of sugar and/or fish sauce (for that sweet and salty balance).
To serve: Divide soup between bowls and garnish with Thai Basil or cilantro leaves, chopped peanuts and slice Thai red chilis and serve with lime and jasmine rice.