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