This Thai Curry Soup is my new favorite! I love all things Thai, and I especially love a filling, super flavorful soup. This dish is packed with so many of your CSA and farmer’s market veggies: Summer Squash, Bok Choy, Snap Peas, Basil, and Cilantro. It’ll be a hit of dinner, and then some with leftovers!
Week 3 of my CSA summer series with PaleOMG & Fed and Fit is here! There are now 9 recipes in the series and they are SO amazing. Don’t forget to check out week 1 and week 2. I am in love with this series because I get to bring you all sorts of fabulous recipes with all the fresh ingredients from my farm and backyard, and ones that are in abundance for you, too!
- 1 tablespoon avocado oil, coconut oil, or extra-virgin olive oil
- 2 inch stalk lemongrass (white part), minced
- 2 garlic cloves, minced
- 1 inch chunk ginger, minced
- 1 cup shitake mushrooms
- 2-3 medium bok choy, sliced
- 1 cup bean sprouts
- 1 cup snap peas
- 32 ounces chicken broth
- 1 13-ounce can coconut milk
- 1/2 teaspoon fish sauce
- 1 lime, juiced
- 1 tablespoon curry powder
- 3 thai birds eye chilis, chopped
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup cilantro leaves, chopped
- 1 teaspoon fine sea salt, more to taste
- 1/4 teaspoon black pepper
- Pinch red pepper flakes, more to taste
- 1 pound shrimp, deveined and peeled
- 2 large zucchinis or summer squashes, spiraled (about 13 ounces)
- Optional: 1 to 2 cups cooked rice noodles (about 7 ounces uncooked)
- Additional basil leaves, for garnish
- Additional cilantro leaves, for garnish
- Additional lime wedges, for garnish
- Additional red pepper flakes, for garnish
Juli made you Easy Shrimp Skewers with Chard Cilantro Pesto
Cassy made you Thai Chard Shrimp Wraps
What is your favorite Thai dish?
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