Thai Red Curry Coconut Soup With Vegetables

283 faves | 5 recommends
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Nutrition per serving    (USDA % daily values)
CAL
672
FAT
128%
CHOL
0%
SOD
65%

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Ingredients for 4 servings

2 tsp. vegetable or canola oil

2 heaping tbsp. red curry paste

4 cups vegetable stock

2 cups (1 15. ounce can) coconut cream

1 lime, halved

1 cup red lentils, rinsed and dried

10 large button mushrooms, sliced

1 can baby corn, drained and cut into halves or chunks

a handful of snow pea pods, ends trimmed

1 cup loosely packed cilantro, washed and dried

salt and fresh ground black pepper, to taste

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