Colorful vegetables blend well with barley. This comforting soup will warm you from head to toe during the fall and winter.
Recipe
Thai Barley Soup
Colorful vegetables blend well with barley. This comforting soup will warm you from head to toe during the fall and winter.
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Servings:
Ingredients
- 4 teaspoons olive oil
- 1 onion chopped
- 1 carrot diced
- 1 celery stalk diced
- 3 garlic cloves finely chopped
- 1 tablespoon fresh ginger grated
- 1 ½ teaspoons red curry paste
- ½ cup pearl barley
- 1 teaspoon salt
- 7 cups vegetable broth
- 1 tablespoon lime juice
Instructions
- In a large saucepan, heat half of the oil over medium heat.
- Add onion, carrot, and celery; cook, stirring occasionally, for about 8 minutes or until onion has softened.
- Add garlic, ginger, and curry paste; cook, stirring, for 1 minute.
- Add barley, salt, pepper, and broth. Bring to a boil.
- Reduce heat, cover, and simmer, stirring occasionally, for about 40 minutes or until barley is tender.
- Add lime juice and mix. Cook over medium heat for about 2 minutes, then serve.
Nutrition (Estimate per Serving)
Calories: 113kcalCarbohydrates: 20gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1495mgPotassium: 122mgFiber: 3gSugar: 4gVitamin A: 2488IUVitamin C: 3mgCalcium: 18mgIron: 1mg
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Sharon says
Cure All Soup as my Board is Titled.
Thank you, I try to share it with anyone who will listen!