Thai Curry Soup

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!

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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! 

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Thai Curry Soup
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 tablespoon avocado oil, coconut oil, or extra-virgin olive oil
  2. 2 inch stalk lemongrass (white part), minced
  3. 2 garlic cloves, minced
  4. 1 inch chunk ginger, minced
  5. 1 cup shitake mushrooms
  6. 2-3 medium bok choy, sliced
  7. 1 cup bean sprouts
  8. 1 cup snap peas
  9. 32 ounces chicken broth
  10. 1 13-ounce can coconut milk
  11. 1/2 teaspoon fish sauce
  12. 1 lime, juiced
  13. 1 tablespoon curry powder
  14. 3 thai birds eye chilis, chopped
  15. 1/2 cup fresh basil leaves, chopped
  16. 1/2 cup cilantro leaves, chopped
  17. 1 teaspoon fine sea salt, more to taste
  18. 1/4 teaspoon black pepper
  19. Pinch red pepper flakes, more to taste
  20. 1 pound shrimp, deveined and peeled
  21. 2 large zucchinis or summer squashes, spiraled (about 13 ounces)
  22. Optional: 1 to 2 cups cooked rice noodles (about 7 ounces uncooked)
  23. Additional basil leaves, for garnish
  24. Additional cilantro leaves, for garnish
  25. Additional lime wedges, for garnish
  26. Additional red pepper flakes, for garnish
Instructions
  1. In a large dutch oven, heat oil over medium heat and sauté lemongrass, garlic, and ginger for 2 minutes until flagrant.
  2. Add in mushrooms, bok choy, bean sprouts, and snap peas. Sauté for 5 to 7 minutes until veggies begin to soften.
  3. Add in broth, coconut milk, fish sauce, lime juice, curry powder, chilis, basil, cilantro, salt, pepper, and red pepper flakes. Mix well and let simmer for 5 minutes.
  4. Add in shrimp and mix until shrimp becomes opaque.
  5. Add in spiralized summer squash or zucchinis, and rice noodles if adding.
  6. Taste and adjust salt and spices as desired. Garnish and serve hot.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

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 Juli made you Easy Shrimp Skewers with Chard Cilantro Pesto

Easy Shrimp

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Thai Chard Shrimp Wraps 

 

What is your favorite Thai dish?

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