SPICY THAI

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INGREDIENTS

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SAUTE

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SIMMER

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BLEND

[{"selector":"#anim-a0d64946-2b3e-47f5-931d-3e901fd3e1e8","keyframes":{"opacity":[0,1]},"delay":0,"duration":4000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-eaec679e-3d2e-47a4-a7b9-1c58494fc4e8","keyframes":{"transform":["translate3d(122.18310%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":4000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Full Recipe

Enjoy!

[{"selector":"#anim-40dc62b1-7462-4057-ae59-51d456fc1cca [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-12.781249774158072%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] Tilted Brush Stroke Full Recipe

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SPICY THAI

PUMPKIN SOUP

INGREDIENTS

Onion Garlic Red Curry Paste Canned Pumpkin Chicken Broth Coconut Milk Fresh Lime Juice

Optional Garnishes: chilis, cilantro, sour cream, scallions, sriracha

SAUTE

Slice and chop onions. Saute for 5 minutes or until soft. Add red curry paste.

SIMMER

Add broth or stock and pumpkin puree. Stir to combine. Bring to simmer and turn down to low. Cook 10 minutes.

BLEND

Use an immersion blender or add soup to a blender. Blend until smooth. Stir in coconut milk and lime juice.

Enjoy!

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