Coconut Curry Soup

Coconut Curry Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Coconut Curry Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Instructions
  1. In a large pot or Dutch oven, heat oil over medium heat.
  2. Add onions and cabbage. Cook for 5 minutes or so until somewhat tender, stirring occasionally.
  3. Add curry powder and pepper flakes. Stir for a minute or two to release flavors.
  4. Add stock and stir with wooden spoon to scrape off any brown bits that may be on the bottom or the pot. Flavorful!
  5. Add sea salt, zucchini and potatoes. Cover and cook for 10 minutes.
  6. Add bok choy stems and red pepper. Cook for 5 minutes.
  7. Add mushrooms, tomatoes, and bok choy greens. Cook for 5 minutes.
  8. Turn off heat.
  9. Add can of coconut milk and combine.
  10. Taste it. Need salt? Add some.
Recipe Notes

You can add a protein if you’d like. Chicken, shrimp, chickpeas or tofu all work well. I served this over brown rice noodles because my husband loves his carbs!

Once in the bowl, add the avocado slices, sprinkle some cilantro, squeeze a little lime and drizzle a little toasted sesame oil. And you’re done!

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *