I created this recipe about a week ago while shooting for something mostly vegetarian, but yearning for the taste of sweet thai curry. Come to think of it, green onions may have added a nice flavor . . .I love to use an oversized shredder rather than chopping. It saves so much time! Start with boiling water - oh, four-six cups, depending on your prefs, 1/2-3/4 cup pearl barley, two shredded carrots (these go in first to get tender while you slice and add the rest) two sliced crookneck, 1/2 diced red onion, fresh or roasted red peppers, two zucchini squash, 1 can black-eyed peas, better-than-bullion chicken broth to taste, and here is where this colorful soup gets really good!
Once the barley is cooked (don't use that quick stuff) ladle off about 1/2 cup of broth, and stir in
1 Tbsp or more red curry paste, depending on your heat preference. Now, 3-4 Tbsp fish sauce, 1/4 cup brown sugar, 1 can coconut milk - but turn off the heat before adding the coconut milk. Perfection!
I served this with a hearty whole wheat roll, and enjoyed every last drop of the leftovers as much as the first bowl. Lovely, simply lovely.
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