Coconut Curry in Hurry Thai Soup

Curry in a hurry…because this soup is ready in minutes. The broth base of this soup works well with any veggie or meat combination. Even if you don’t use the same veggies as this recipe or you want to add meat, you can easily substitute anything.

Ingredients:
2T of Oil
2 cloves of garlic,minced
1/2 cup onion, minced
2 cups of water
2 bullion cubes
1 can coconut milk
2 pinches of red pepper
1T of curry
Splash of soy sauce
1 tbsp ginger, grated
1 16oz. can garbonzo beans
10oz. Can of Corn
Spinach
Red Bell Pepper, chopped
Chili pepper or Jalepeno
Cashews
Juice of 1 lime

Directions:

  1. Start the broth base with 2 tablespoons of oil, and sauté the onion for 2 minutes then add the garlic until lightly browned.
  2. Add the water, bouillon cubes and stir. Add the coconut milk and stir. Add Red pepper for some heat and a splash of soy sauce, and grated ginger. This is your broth base.
  3. Add the corn and garbanzo beans and simmer for 10 minutes.
  4. Add raw veggies to your bowl. I like spinach, red bell peppers chopped, and cashews. You can use anything you like. You can add the veggies to the pot or keep them raw and add the broth on top.
  5. Garnish with a lime wedge.

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s