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.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 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) |
Instructions
- 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.
Prep Time: 1 hour Serving Size: 6-8 servings
