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||red or orange bell pepper|
|2||red potatoes, chopped into small chunks|
|1||cup||green beans, diced|
|2||tablespoons||McKay’s Chicken Style Instant Broth and Seasoning (or other chicken-like seasoning)|
|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.
Prep Time: 1 hour Serving Size: 6-8 servings