Thai Curry Soup

Vegan + Prebiotic + Probiotic + GF

Let me start off by saying... I've messed up a lot of soup in my life. Most people will tell you that soup is so easy to make, you just throw ingredients in a pot with water and seasoning and it more than likely comes out great. Well... when I first ventured into cooking, my soups 99% of the time came out tasting like burnt seasoned water. It was when I used to eat meat, and I cooked everything way too long because I was afraid of parasites and undercooked meat.... so I burnt a lot of stuff, which explains the burnt flavor... Let's just say I am leaps and bounds better at cooking soup now. Now that I'm way more comfortable in the kitchen. Since I only cook with plants now, I love experimenting with soups! 

 
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It's been particularly cold this winter in Louisiana, and I've been trying out many different recipes. Scotty and I were at the Asian Market, one of our must go-to grocery stores, picking out some things for dinner. I decided that I wanted to try out making a creamy soup of some sort. I had some Thai Red Curry Powder in the pantry, and that inspired the gathering up of a few more ingredients from the market... and then the best flavored soup I've ever created happened. 

Here's the Recipe!

Thai Curry Soup

Thai Curry Soup

Ingredients

  • 2 Tablespoons Avocado Oil
  • 6 Cups Vegetable Broth 
  • 1/4 Cup Miso Paste
  • 1 Can Organic Coconut Milk 
  • 3 Tablespoons Thai Red Curry Powder
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons Tamari
  • 1 Tablespoon Turmeric Powder
  • 1 Tablespoon Agave Syrup
  • 1 Tablespoon Minced Garlic 
  • 1 Tablespoon Freshly Grated Ginger
  • Cooked Rice Noodles 
Garnishes and Toppings

Takes

Instructions

  1. In a pot over medium heat, sauté the sesame oil, avocado oil, garlic and ginger for about 2 minutes.
  2. Add in 1 cup of vegetable broth and bring to a simmer
  3. Add in the 1/4 cup miso paste and combine until smooth
  4. Add in the turmeric powder, agave, and Thai Red Curry Powder and combine until smooth.
  5. Add the remaining vegetable broth, stir, and bring to a boil  
  6. Once the broth is boiling, add in 1 can of organic coconut milk and the tamari and bring to a boil.
  7. Remove from heat, and ladle into bowls with cooked rice noodles.
  8. Add all of the garnishes and toppings and enjoy! Don't forget to add the Cultured Guru Kimchi for a perfect probiotic boost!

Peace, Love and Probiotics,

Kaitlynn Fenley