Red curry and bell peppers are a great combination. I like to use red bell peppers for it because they are the sweetest, but you could perfectly use green or yellow ones.
Thai red curry soup
What you need:
3 garlic cloves, finely chopped
1 spring onion, finely chopped
1 tsp. grated ginger
1 tbsp. coconut oil
1/2 tsp. red curry paste
150g mushrooms, sliced
1 small red bell pepper, quartered and sliced
1 small can coconut milk (175ml)
200 ml vegetable broth
2 tbsp soy sauce
What you do:
Heat the coconut oil in a skillet over medium-high heat. Add spring onions, garlic and ginger and cook until golden brown, then add the curry paste and mix well with the oil.
After two minutes, add the vegetables and sauté for a few minutes, until the mushrooms brown a little. Pour in the coconut milk, vegetable broth and soy sauce. Bring to a boil, then cover with a lid and reduce the heat to low. Let the soup simmer for 15 minutes. If you like, add more soy sauce.
Serve with a slice of lime.