Add To Favorites
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.
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 herbs; taste and adjust seasoning with sugar and fish sauce.
To serve: Divide soup between bowls and garnish with herbs; serve with lime and jasmine rice.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Nutritional information can be found listed with each product.
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.