Thai Curry Soup
Prep Time
15 minutes
Prep Notes
Free of: wheat/gluten, dairy, corn, soy, eggs and refined sugar
Use coconut aminos in place of soy sauce for a DELICIOUS gluten-free alternative!
Cooking Time
25 minutes
Yields
4 servings
Ingredients
2 Tbsp coconut oil (split - 1 Tbsp for sweet potato, 1 Tbsp for peppers, onion + mushrooms)
2 Tbsp yellow curry powder
1 sweet potato, medium dice
1/2 yellow onion, sliced in half moons
1 orange pepper, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
16 oz mushrooms, sliced
1 cup green onion, chopped
3 cloves garlic, minced
1 Tbsp fresh ginger, peeled and minced
12-oz coconut milk
4 cups vegetable stock
1/4 cup coconut aminos
1 (6-oz) bag spinach
Juice of 1 lime
2 tablespoons chopped fresh cilantro or basil leaves
1/2 cup fresh mango, diced, optional
sprinkle of unsweetened coconut flakes, optional
Kosher salt and freshly ground black pepper, to taste
Directions
In a large, deep saute pan over medium heat, heat 1 tablespoon oil until hot, but not smoking. Add sweet potato and yellow curry powder to stockpot, keeping at medium-low heat. Cover, and let sweet potato chunks cook through until tender, about 10 minutes, or until easily pierced with a fork. Remove sweet potatoes from pan into a bowl, and set aside.
Add remaining 1 tablespoon coconut oil to hot pan over medium heat along with the onion, red, yellow & orange peppers, and mushrooms. Cook, stirring occasionally, until tender, about 7 minutes. Stir in green onions, garlic, and ginger until fragrant, about 1 minute.
Gradually whisk in coconut milk, vegetable stock and coconut aminos, and cook, whisking constantly, until incorporated, about 1-2 minutes.
Add in cooked sweet potatoes to pan, and bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
Stir in spinach, lime juice and cilantro. Add salt and pepper, to taste. Top with mango and coconut flakes, if desired. Serve immediately.