Vegan Thai Curry Soup

Green Thai Curry

This recipe creates 6-10 Servings. I create extra for the next night! If you can, please use all organic, non-GMO ingredients.

Intuitive Approach! Writing out these recipes is challenging for me, because I flow with adding more or less ingredients in the moment. Listen to your intuition… if it says add more salt, add more salt! A rule of them to go by, if the flavors aren’t quite popping and perfect at the end of any recipe, is to ask which of the 4 it is missing: Salt, Acid (lemon, lime, citrus, vinegar), Fat (olive oil/coconut oil) or Flavor (spice/herbs). If something isn’t tasting right, one of these 4 items need a bit more attention. Taste and see what needs to be added.

The Curry Base:

Sautée onions, diced serrano chili, and red pepper in coconut oil in a large wat or frying pan. Let simmer until onions transparent. Then add garlic, fresh ginger, cumin, chili powder and coriander powder. If using dried lemongrass and green curry paste, add now. Let simmer for 3 minutes. Add coconut milk. If you’re using fresh lemongrass add now. Add root veggies (potatoes or carrots) and let simmer for another 5 minutes, allowing all the flavors to combine. Now add the other vegetables and let simmer for another 5 minutes or until soft, not boiling the veggies. Turn off stove and add a dash of cayenne pepper, 1-2 limes, celtic sea salt, toasted sesame oil and olive oil.

3 Cloves garlic
1 Large sweet onion
3T Coconut Oil
1 Serrano Pepper or Thai Green chili
1 Red Pepper (mild/medium heat or 2 jalapeno)
3 Cans Organic Coconut Milk
1/2tsp Chili Powder
1/2tsp Cumin Powder
1/2tsp Coriander Powder
2 Fresh Lemongrass (Sliced into 1″ Chunks) or Green Curry Paste if you can’t find lemongrass
1″ Fresh Ginger (minced)
2 Limes
1/2-1T Celtic Sea Salt
1 T Toasted Sesame Oil
1 T Olive Oil
Cayenne Pepper (optional)
Chili Flakes (optional)
Fresh Basil (optional)
Fresh Cilantro (optional)