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Thai Curry Soup

A salty, spicy, veggie-packed soup
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Soup
Servings 6

Ingredients
  

  • 1 tablespoon Olive Oil
  • 1/2 Onion chopped
  • 1 tablespoon grated Ginger
  • 1-2 tablespoons Red Curry Paste start with 1 and add more to taste
  • 15 ounce unsweetened coconut milk
  • 2 cups Chicken or Vegetable Stock
  • 1 tablespoon Fish Sauce or 1 extra tablespoon Soy Sauce or Tamari (for Vegan version)
  • 1 1/2 tablespoons Soy Sauce or Tamari
  • 1/2 bunch Broccoli chopped or other vegetable, like salad turnip
  • 1 bunch Spinach, chard, or kale well washed
  • 1/3 bunch Basil or cilantro chopped (or omit if neither is in season)
  • 2 tablespoons Lime Juice

Instructions
 

  • Heat oil in a stock pot until it shimmers, then sauté the onion until soft, about 5-6 minutes.
  • Stir in ginger and red curry paste until fragrant, about 30 seconds. Pour coconut milk and stir.
  • Add stock, fish sauce, and soy sauce/tamari. Taste and add more soy sauce and/or curry to make it as salty and spicy as desired.
  • Stir in the broccoli or other vegetable, and simmer until just tender, about 4 minutes. Stir in the spinach/chard/kale and cook just until wilted.
  • Just before serving, add in the basil/cilantro and lime juice.
Keyword bok choi, broccoli, curry, tatsoi, thai