Thai Curry Soup

Ingredients

• 1 tablespoon TAO Extra Virgin Olive Oil

• 1 yellow onion, chopped

• 3 garlic cloves, minced

• 2 tablespoons grated ginger

• 2 tablespoons Thai red curry paste

• 4 cups chicken or vegetable broth

• 1 can coconut milk (14 ounce)

• 2 tablespoons TAO Pomegranate Balsamic Vinegar

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 cup sliced mushrooms

• 1 cup snow peas, trimmed

• 1 pound cooked shrimp, peeled and deveined

• 1/4 cup chopped fresh cilantro

• Cooked rice, for serving

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another 1-2 minutes, until fragrant.

2. Add the Thai red curry paste to the pot and stir to combine. Cook for 1-2 minutes, until fragrant.

3. Pour in the chicken or vegetable broth and coconut milk. Stir in the balsamic vinegar, fish sauce, and brown sugar.

4. Add the sliced bell peppers, mushrooms, and snow peas to the pot. Bring the mixture to a simmer and cook until the vegetables are tender, about 10-15 minutes.

5. Add the cooked shrimp to the pot and cook for another 2-3 minutes, until heated through.

6. Stir in the chopped cilantro.

7. Serve the Thai curry soup over cooked rice and enjoy!

Note: If you prefer a spicier soup, add more Thai red curry paste or some chopped Thai chilies. You can also adjust the sweetness and sourness to your liking by adding more brown sugar or balsamic vinegar.