Thai Coconut Curry Soup

We love flavourful, varied ethnic meals in our family. My husband is Italian, and I am of Armenian ethnic descent and grew up in Lebanon until 9. So my personal upbringing is culturally diverse and includes mostly Meditteranean flavors. But I personally love various ethnic cuisines, especially Indian, Thai, and Korean. Just the thought of the wonderful flavors in each of these cuisines makes my mouth water.

The dish I am sharing with you today is a variation of a Thai coconut curry soup. I have provided the shrimp directions, but you can make this completely vegan by omitting the shrimp and adding soft tofu while the soup simmers. Or you can add thinly sliced chicken breast. The options are endless. We enjoy ours with both shrimp and without, so it really does work well either way.

I love that this soup is packed with vegetables and herbs that are both beneficial for boosting your immune system (ginger/lemongrass/onion), boosting your detoxification function (ginger/cabbage), and supporting good gut health (mushroom/ginger/coconut/cabbage). It continuously amazes me that the food we eat nourishes not only our body but also supports specific functions in our body.

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Recipe: 

1 tbsp coconut oil

1 inch ginger sliced

2 stalks of lemongrass cut into 3-4 pieces and sliced into half

a handful of lime leaves

2-3 hot chili pepper (dried or fresh)

1 lb of cleaned shrimp

1 tsp curry powder 

3 tbsp of soy sauce 

1 tbsp coconut sugar

3- 8oz packages of cremini mushrooms thinly sliced

1 large carrot julienned

1 red bell pepper julienned  

1 small head of napa cabbage thinly sliced 

4-5 cups of vegetable or chicken broth

1 can of full-fat coconut milk

salt to taste

Garnish: 

2-3 green onions thinly sliced

1 bunch of fresh cilantro chopped

2 limes cut into wedges  

Directions:  

In a large stockpot, melt coconut oil over medium heat.

Add the ginger, lemongrass, chili pepper, and lime leaves and saute for a couple of minutes until aromas are released. 

Add cleaned shrimp top with curry powder and give it a toss until shrimp are coated with the curry powder. Add in the soy sauce and coconut sugar and toss once again. 

Next, add in the thinly sliced cremini mushrooms and cook until the mushrooms release some of their juices. Then add in all of the remaining veggies and top with the vegetable or chicken broth. Give it a stir, cover, and lower the heat to allow the soup to simmer. Cook approx 8-10 min until the vegetables are lightly cooked. Add in the full-fat coconut milk, stir it, and it's ready to be served!

Serve in individual bowls, with optional brown rice noodles, sliced spring onions, minced cilantro & a squeeze of lime.

 We hope you enjoy this on a cold fall or winter day as we do! I will love to hear from you if you give this a try or variations on this soup.

If you would like to begin to understand how you can integrate healthy eating into your life, join our FREE 7-Day Transformational Health Challenge by clicking HERE.