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! 🍛🌶️<br /> <br /> 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 <br /> <br /> ingredients <br /> 1 cup uncooked U.S.-grown medium grain white rice<br /> 2 tbsp olive oil<br /> 1 thinly sliced red bell pepper<br /> 1 cup whole shiitake mushrooms<br /> 1 tbsp fresh grated ginger<br /> 1 tbsp minced garlic<br /> 2 tbsp red curry paste<br /> 2 tbsp peanut butter<br /> 13.5 fl oz (1 can) of unsweetened coconut milk<br /> 2 cups vegetable broth<br /> 2 tbsp fish sauce<br /> 1 tsp lemongrass paste<br /> juice of 1 lime<br /> 1 tbsp black sesame seeds<br /> 2 tbsps green onion<br /> lime wedges to garnish <br /> <br /> recipe (makes 4 servings)<br /> 1. bring water to a boil and cook U.S.-grown medium-grain white rice according to package instructions, set aside<br /> 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<br /> 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<br /> 4. stir together until there are no chunks of coconut or curry paste and broth is one consistent texture<br /> 5. add 2 cups vegetable broth, 2 tbsp fish sauce, 1 tsp lemongrass paste, and juice of 1 lime<br /> 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<br /> 7. pour the soup over the rice and top with black sesame seeds and green onion, serve with fresh lime, and enjoy!<br />
