If I was to describe this Thai Curry Vegetable Soup, in 3 words, they would be: Easy, Flavorful, and Customizable. And if I am permitted to use a 4th one: Healthy (but of course! Otherwise, it wouldn’t be blogged here!).
Let’s talk about the Easy part: The bright and vibrant colors of this soup which hint at the layers of complex flavors, would make you think that it takes hours to elicit it. But this dish couldn’t be further from the idea of long hours toiling away in the kitchen. One bite and you’ll be truly amazed that this entire dish can be on the table in about 35-40 minutes.
How does one describe the Flavor? Rich, creamy, crunchy, spicy, tangy – all rolled into one big splash of happiness that takes over your taste buds. If you love coconuts, then you will be nuts over this dish. If you love vegetables, then this will pack in a ton of nutrition into one serving. Have a big bowl of this at lunch and no more mid-day snacking on pretzels. And don’t worry about the fat content – these are good fats from coconuts – a produce that has been widely consumed in the entire South Asian and Polynesian regions for centuries.
Customizable, you say? The beauty of this Thai Curry Vegetable Soup is that you can use just about any vegetable you like and/or have on hand – bell peppers, carrots, mushrooms, bean sprouts, snow peas, zucchini, squash, sweet potato etc. I try to always add some sort of leafy greens like spinach, kale, collard greens, and of course, the inevitable Thai Basil leaves, which takes this dish to the next level of sublimity.
This vegetarian version is minus the fish sauce, but you could easily add it to this soup, if you are so inclined. Honestly, this soup is so, so good that you really won’t miss the fish sauce.
And what about adding noodles? That can be customized too! You can skip the noodles all together if you want, or use Kelp Noodles. It’s still going to taste amazing.
Coconut milk cans abound in the grocery aisles. Canned coconut milk isn’t usually fortified with vitamins and minerals since it’s not made to mimic cow’s milk like the carton varieties are. That said, most of them – cans and cartons – have additives and preservatives like Sunflower Lecithin, Locust Bean Gum, Gellan Gum, Guar Gum, Xanthan Gum, Sodium Metabisulfite and Carrageenan. Most cans are lined with BPA lining too. Read the labels and look for BPA free cans with minimal ingredients: preferably just coconut and water. I use an organic, BPA free variety called Natural Value and you can read about it and buy it here. I prefer to use full fat coconut milk, but you can use the lite version too.
The co-star of this dish is the Thai Curry Paste. You can use either the Red Curry or the Green Curry. Both are yummy; the red curry paste may be a tad spicier than the green curry paste, so if you decide to use the red curry, don’t be too generous with it. You can buy it in your local grocery store, or online here.
The huge serving size of vegetables in this creamy soup is not only delectable but is loaded with vitamins and fiber. Coconuts are highly nutritious and rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.
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Thai Curry Soup
- 1 Tablespoon Sesame Oil Cold Pressed
- 1 Can Coconut Milk 13.5 Oz. (400 mL) BPA Free cans with no additives
- 1 Tablespoon Thai Curry Paste Or to taste
- 1/4 Teaspoon Ginger Grated
- 1/4 Teaspoon Garlic Minced
- 2 Red Chili Pepper Chopped. Or to taste
- 1/4 Cup Sweet Onions Finely chopped
- 1/4 Cup Eggplant 1" Cubes
- 1/4 Cup Red Bell Peppers 1" Cubes
- 1/4 Cup Green Bell Peppers 1" Cubes
- 1/4 Cup Orange Bell Peppers 1" Cubes
- 1/4 Cup Yellow Bell Peppers 1" Cubes
- 1/4 Cup Zucchini 1" Cubes
- 1/4 Cup Spinach Chopped
- 1/4 Cup Thai Basil Chopped
- 1/2 Teaspoon Himalayan Pink Salt Or to taste
- Prep your veggies. You can use colored bell peppers, eggplant, zucchini, yellow squash, carrots and any greens you may have on hand
- Heat sesame oil in a thick bottom pan. Saute grated ginger, minced garlic, red chili peppers, and onions for 3 minutes on medium flame
- Add coconut milk, Thai curry paste, and salt. Bring to a gentle boil
- Add eggplant (if you are using them) and cook for 2 minutes
- Add the remaining vegetables - bell peppers, zucchini, yellow squash, carrots etc. Add a little water if the mixture looks too thick. Cook for 4 minutes or until the veggies are crisply cooked. Turn off the heat, and add chopped Thai basil leaves, and any other greens you plan to use. The leaves will wilt in the heat
- Serve hot