Super Easy Thai Curry Soup

SFC_bok_choy_labeledMy son John and his beautiful wife, Tiffany had their first child over Christmas.  I was so blessed to be able to be the one providing household support for them during this time.  I got free reign to cook them every single healing and healthy dish in my Nana Robin repertoire!   Tiffany’s family is from the Philippines and she really loves all types of Asian food.  In my great to love and honor this couple, I made this soup for them.  This soup starts with a good bone broth.   I normally cook my bone broth in the crockpot overnight. Then strain out all the veggies and herbs with a colander and the broth is ready to use!  If you don’t want to make your own broth, you can order it on Amazon.  But bone broth really is so simple.  You should give it a shot.

Ingredients:

  • Good bone broth (about 2 qt)
  • Can of full fat coconut milk (Don’t use the kind in a carton that you get in the refrigerated section)
  • Red curry paste
  • Pac choy leaves (could also use chard or spinach.)
  • Soy sauce
  • Fish sauce
  • Salt and pepper 
  • Your favorite meat cut in bite sized pieces. (I used salmon, shrimp and oysters because Tiffany loves seafood)
  • Bean sprouts 
  • Chopped Thai herbs such as basil, cilantro, and mint (I used all of these!)
  • It is also yummy to add grated fresh ginger to the soup with the herbs

Directions:
Put your broth to simmer in a soup pot. Add the coconut milk, big spoon full of red curry paste, big splash of soy sauce, splash of fish sauce, and chopped pac choy leaves (or spinach or chard). Taste and adjust the seasonings with salt and pepper. It probably needs salt. When it is simmering, add your seafood or other meat and cook about 5-10 minutes. The version I made for Tiffany had oysters so I added those at the last minute so they wouldn’t cook too long.  Add a big pile of bean sprouts. Don’t boil the bean sprouts.  Add plenty of chopped herbs to each bowl.  Serve immediately. Yum!

Super Easy Thai Curry Soup
Write a review
Print
Ingredients
  1. Good bone broth (about 2 qt)
  2. Can of full fat coconut milk (Don’t use the kind in a carton that you get in the refrigerated section)
  3. Red curry paste
  4. Pac choy leaves (could also use chard or spinach.)
  5. Soy sauce
  6. Fish sauce
  7. Salt and pepper
  8. Your favorite meat cut in bite sized pieces. (I used salmon, shrimp and oysters because Tiffany loves seafood)
  9. Bean sprouts
  10. Chopped Thai herbs such as basil, cilantro, and mint (I used all of these!)
  11. It is also yummy to add grated fresh ginger to the soup with the herbs
Instructions
  1. Put your broth to simmer in a soup pot. Add the coconut milk, big spoon full of red curry paste, big splash of soy sauce, splash of fish sauce, and chopped pac choy leaves (or spinach or chard). Taste and adjust the seasonings with salt and pepper. It probably needs salt. When it is simmering, add your seafood or other meat and cook about 5-10 minutes. The version I made for Tiffany had oysters so I added those at the last minute so they wouldn’t cook too long. Add a big pile of bean sprouts. Don't boil the bean sprouts. Add plenty of chopped herbs to each bowl. Serve immediately. Yum!
Bell's Best Berries http://bellsbestberries.com/
Share this with a friend!Pin on Pinterest0Share on Facebook0Tweet about this on Twitter0Buffer this pageEmail this to someone
This entry was posted in csa, recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *