Prep your veggies. You can use colored bell peppers, eggplant, zucchini, yellow squash, carrots, bok choy and any greens you may have on hand.
Heat sesame oil in a thick bottom pan. Sauté grated ginger, minced garlic, red chili peppers, and onions for 2 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 and close the lid for a few minutes. The leaves will wilt in the heat.
Serve hot as a soup, or over a small bed of rice.
Notes
A hearty and rich soup filled with goodness. This can be eaten as the main meal or serve it as a side.*Use organic ingredients wherever possible