Thai Veggie Curry Soup! Yum!
Have you ever wondered about the history of Thai curry?
Curry is popular throughout Asia and can be defined as a savory, stew-like dish with rich flavors coming from different herbs and spices. The method of cooking curry was brought to South East Asia by Indian immigrants.
In Thailand, curry is more of a soup than a thicker stew as you would find in India. There are many different types of curry but red, green and yellow are the most common. Besides different herbs and spices, Thai curry consists of coconut milk, vegetables, and sometimes protein.
One of the main components of any curry is curry paste which is created using herbs and spices. You can make this from scratch but in the United States, it is easy to find a high-quality curry paste to make whipping up curry a fast and easy task.
My absolute favorite curry paste is one by Mike’s Organic Curry Love. It is the best! Super clean, simple, and organic ingredients are all they use. I have one of each (red, green + yellow) on rotation in my fridge.
This Thai Veggie Curry Soup is not only delish and nutrient-dense, but it is super easy to make with the help of this wonderful curry paste.
- 1 Red, Yellow, and Orange Pepper
- 2 Small Zucchini's
- 1 Onion
- 4 Cloves of Garlic Pressed or Finely Chopped
- 1 Inch Piece of Fresh Ginger Grated -1 Jar of Curry Paste (Yellow, Red, or Green)
- 4 Cups of Chicken Bone Broth or Veggie Broth (to makeVegan)
- 1 Can of Full Fat Coconut Milk -3 Tablespoons of Avocado Oil or Oil of Choice
- Salt to Taste
- Press garlic and grate ginger and place it in a small bowl. Allow the garlic to rest at least 15 min to activate the allicin.
- Slice the onion in medium-size pieces/strips and place in a bowl.
- Chop peppers and zucchini into medium size pieces and place in a bowl.
- In a large pot add avocado oil and allow it to heat slightly. Toss in garlic and ginger and sauté until fragrant. Add onions and sauté for 2-3 min.
- Add peppers and zucchini as well as the entire jar of curry paste. If you want a lighter flavor start with a spoonful or so and add to your desired taste. Stir everything together to coat veggies. Cook for 2-3 min mixing constantly.
- Add bone or veggie broth and coconut milk.
- Mix everything together and season with salt.
- Bring to a boil and then simmer for 15 min or until veggies are al dente.
- While the soup cooks prep the toppings. Slice/Chop jalapeños, cilantro, green onion, and lime.
- Toast the cashews by putting a ¼ cup or as many as you like in a small pot with a little oil and salt. Stir constantly until golden.
- Serve soup in a big bowl with toppings and a squeeze of lime juice.
I hope you enjoy this recipe!
In Love, Health + Gratitude,
Katie