The international food aisle can be overwhelming, no?  It’s hard enough to read the labels of food you normally buy, much less a list of ingredients you can’t pronounce.  This Thai-inspired soup recipe meets you right in the middle, gently steering you toward more exotic flavors but with familiar ingredients that you probably already have in your pantry.


  • 1 teaspoon extra virgin olive oil
  • 1 clove garlic, pressed
  • 1 red or orange bell pepper
  • ¼ head cauliflower, chopped
  • 1 cup onion, chopped
  • 2 red potatoes, chopped into small chunks
  • ½ head cabbage, chopped
  • 1 cup green beans, diced
  • 2 cans coconut milk
  • 2 cups water
  • 2 tablespoons curry powder
  • 2 tablespoons McKay’s Chicken Style Instant Broth and Seasoning (or other chicken-like seasoning)
  • ½ teaspoon salt
  • 2 tablespoons maple syrup (or agave nectar)
  • ⅓ cup cilantro, chopped (optional)


  • Heat olive oil in a large pot over medium heat and sauté the garlic and vegetables (bell pepper, cauliflower, onion, potatoes, cabbage, and green beans).
  • Add the coconut milk and water, and bring to a boil.
  • Slightly turn down the heat and continue cooking until the vegetables are tender but not overcooked.
  • Garnish with cilantro, if desired.

Ready in about 1 hour
Makes 6-8 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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