Super Easy Coconut Curry Soup

I’m not much of a recipe follower and most definitely not a recipe writer. I cook instinctively, making things up as I go along. I learned from my mother who was an amazing cook but she rarely followed a recipe. Culinary school presented a challenge since they’re not huge fans of winging it. Following recipes was hands down the most stressful part of my time at Natural Gourmet.

I’ve come to realize that my Facebook and Instagram pictures of meals I’ve prepared up are super annoying. Mostly because I’m told repeatedly. I never include recipes. Because I don’t have them. I don’t post much on this blog for that very same reason. Mind you, one of the main purposes of this blog is to post recipes that make it easier to cook health-supportive meals. It’s a problem I need to overcome so here I am.

After being asked a bunch of times yesterday for a recipe, I’ve thrown together this not so fancy or eloquent post. I’ll link out to health related information once I get this up. I just need to get this up!

Here’s the recipe for the coconut Thai soup I made last night. Please tweak it as you see fit. And since I don’t measure much, go light with the salt and taste as you go keeping in mind that the longer it cooks, the taste of the salt intensifies.

Note: I made homemade chicken broth yesterday with a small D’Artagnan organic chicken. You can use store-bought organic chicken or vegetable broth. Both work. I’ll post chicken and vegetable stock recipes at some point (hopefully!).

PS: Sorry I don’t have more photos. I’ll add them next time I make this dish.

Coconut Curry Soup
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Coconut Curry Soup
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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!

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