Thai Coconut Curry Soup
Michael Kerr • 24 March 2020
Over here trying to avoid waiting in that hour-long line at the grocery store for as long as possible. This is a great empty-out-the-fridge and pantry soup. Use whatever available or almost-spoiled veggies you have in your fridge in this delicious, creamy soup!
| Yield | Prep Time | Cook Time |
|---|---|---|
| 4-6 Portions | 10 Minutes | 20 Minutes |
Ingredients:
- 1 diced Spanish onion
- 3 cloves of garlic, finely grated
- 1 knob of ginger, finely grated
- 3 Tbsp of yellow curry paste (You can substitute red or green curry paste for more heat)
- 2 cans of 410ml/14oz light coconut milk
- 1.5 cups of low-sodium vegetable broth
- Veggies of your choosing (mine had):
- 1 large sweet potato, chopped
- 10-12 mini potato’s, halved
- Baby bok choy, chopped
- 2 medium zucchini, chopped
Directions:
- Sauté onion with 1-2 Tbsp oil until soft.
- Add grated ginger, garlic and curry paste and sauté for another 2 minutes.
- Add coconut milk and broth to onion mixture and bring to a boil.
- Add potatoes and reduce heat to simmer for approximately 10 mins
- Add the rest of the veggies and simmer for 5-7 more minutes, until all veggies are soft.
Every Sunday, I take time to prep our lunches for the upcoming week. I find it a massive pain in the ass every single week. I find it challenging to think of new ideas for meals I want to eat for an entire week, that keep well, and are tasty and delicious. But if I don’t meal prep, I regret it for the entire week. So (almost) no matter what, I get it done. This is one of my favourite meal prep recipes. It’s quick and easy, keeps well all week long and provides tons of fiber. My favourite kind of recipe!
This is bomb. Creamy and delicious, just the way Alfredo should be. Minus all the saturated fat of a traditional Alfredo sauce 🙌
1 pack (454g) Rice vermicelli noodles 227g Cremini mushrooms, sliced 15 Brussels sprouts, halved 1 small sweet potato, cubed (1/2 inch x 1/2 inch) 1/2 Spanish onion, diced
