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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3.5 rating
1 reviews

Thai Curry Soup


Yield 4
Prep Time 10 min
Cook Time 45 min
Total Time 55 minutes



Author: Lexi

Ingredients

Directions

  • 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

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    Thai-curry-soup1

    Thai-curry-soup


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    What is your favorite Thai dish?

    4 comments
    July 20, 2016

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    Yields
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    Author: Lexi

    Ingredients

    Directions

    Recipe Notes


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