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

Thai Curry Soup
  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
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Ingredients

  • 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
  • 23 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

Instructions

  • In a large dutch oven, heat oil over medium heat and sauté lemongrass, garlic, and ginger for 2 minutes until flagrant.
  • Add in mushrooms, bok choy, bean sprouts, and snap peas. Sauté for 5 to 7 minutes until veggies begin to soften.
  • 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.
  • Add in shrimp and mix until shrimp becomes opaque.
  • Add in spiralized summer squash or zucchinis, and rice noodles if adding.
  • Taste and adjust salt and spices as desired. Garnish and serve hot.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 387
  • Sugar: 7.1g
  • Sodium: 1520mg
  • Fat: 16.8g
  • Saturated Fat: 11.9g
  • Carbohydrates: 24g
  • Fiber: 5.4g
  • Protein: 38.7g
  • Cholesterol: 239mg

 

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 Juli made you Easy Shrimp Skewers with Chard Cilantro Pesto

Easy Shrimp

Cassy made you Thai Chard Shrimp Wraps

Thai Chard Shrimp Wraps

 

What is your favorite Thai dish?

4 comments
July 20, 2016

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