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Friday, September 7, 2012

The long awaited, much anticipated: Thai Curry Soup

vegan gluten free thai curry soup
My first internet recipe. It’s nothing terribly exciting. Just something I whip up for friends and family when the occasion seems ripe for something quasi-ethnic, and I feel like cooking a quick meal in one big pot (i.e. I’m feeling lazy). Well, without further ado here’s the scoop:


Quick and Easy* Thai Curry Soup

1 onion (cut into 1 in. chunks)
4 or 5 cloves garlic (minced or pressed)
1 small piece ginger (minced)
1 red bell pepper (cut into 1 in. chunks)
10 or so crimini mushrooms (sliced or quartered)
1 or 2 carrots (shredded)
6 green onions (chopped)
1 lime (sliced into wedges)
Thai basil or cilantro (for garnish)
3 tbs coconut oil
3 tbs red or green Thai curry paste
3 tbs liquid aminos or fish sauce (less if your using soy sauce or tamari)
1 can bamboo shoots (strained)
1 can pineapple chunks (strained)
1 can coconut milk (more for thicker, creamier soup)
2 cups vegetable broth or Basic Chicken Stock (less for thicker, creamier soup)

Heat a pot with coconut oil to medium high heat. Stir fry the garlic, ginger and carrot for two minutes. Add the bell pepper, mushrooms, bamboo shoots and onion and stir fry for another minute. Add the curry paste and liquid aminos and continue to stir fry for another three minutes. Pour in the coconut milk. Stir in the vegetable broth. Add pineapple chunks. Bring to a slight boil. Reduce heat and simmer five minutes or until vegetables reach desired tenderness. Toss in green onions. Pour soup over noodles or rice or take it straight. Garnish with Thai basil and a lime wedge. Enjoy!

thai curry soup veggies
I think that’s everything. The amounts can all be tinkered with to taste and of course any vegetable that doesn’t suit your preferences can be omitted. There’s always room for fudging. Just be sure to taste it and make gradual changes. You can also add tofu, meat or fish to the soup. Just remember to fully cook it in a separate pan and add it to the soup just before serving. It’s a good idea to sautee it with garlic and ginger to give it plenty of flavor.

*I have been told by some that this recipe is neither quick nor easy, but I refuse to believe it! Maybe I just have a skewed sense of how long it takes me to cook because I enjoy the chopping so much I forget that it counts as part of the cooking process too.

3 comments :

  1. Shared here: http://www.thenourishinggourmet.com/2013/07/pennywise-platter-thursday-724.html

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  2. Replies
    1. Thank you. It's a staple of our diet here.

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