NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare soup as directed.|
|2. Sauté carrots, red peppers, half of the green onions and curry paste in oil for 2 to 3 minutes or until vegetables are tender-crisp.|
|3. Stir vegetable mixture into soup; bring to simmer and cook for 3 minutes. Stir in bok choy, lime juice and fish sauce; cook for 2 to 3 minutes or until bok choy is wilted.|
- For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tbsp (15 mL) cashews and 1 1/2 tsp (7 mL) of the remaining green onions.