Thai Curry Soup

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.


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)
cup cilantro, chopped (optional)


  1. 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).
  2. Add the coconut milk and water, and bring to a boil.
  3. Slightly turn down the heat and continue cooking until the vegetables are tender but not overcooked.
  4. Garnish with cilantro, if desired.

Prep Time: 1 hour
Serving Size: 6-8 servings
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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