The Organic Thai Coconut Vegetable Soup is a hearty enough soup to eat for dinner and keep you full! Plus it is down right delish!

Thai Coconut Vegetable Soup
Author: 
 
This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • 8 oz. wide rice noodles, cooked & rinsed in cold water
  • 2 Tbsp. oil
  • 1 Tbsp. whole coriander seeds (optional)
  • 2 big stems lemongrass, trimmed, lightly pounded with the back of a knife, & cut into 2” pieces
  • 1 leek, sliced
  • 2 cloves garlic, minced
  • 1” chunk of ginger, thinly sliced
  • 0-3 hot peppers, sliced, to taste
  • 2 Tbsp. Thai red curry paste
  • 3 medium tomatoes, coarsely chopped
  • 1 Asian or ½ an Italian eggplant, cut into ½” pieces
  • 1 purple carrot, cut into bite sized pieces
  • 1 c. purple/yellow beans, cut in half
  • 1 red or green sweet pepper, cut into bite size pieces
  • 1 can coconut milk
  • 1 quart water
  • 3 Tbsp. each lime juice & soy sauce
  • Basil &/or cilantro for garnish (+ more thinly sliced hot peppers if desired)
Instructions
  1. Heat oil in a heavy bottomed soup pot.
  2. Add coriander seeds, lemongrass, leeks, garlic, ginger, & hot pepper(s) & saute for a couple minutes.
  3. Add curry paste & tomatoes & stir.
  4. Add remaining vegetables, coconut milk, & water & bring to a boil.
  5. Turn down heat & simmer until vegetables are cooked, 10-15 minutes.
  6. Add lime juice & soy sauce, taste, & adjust seasoning as necessary.
  7. Divide rice noodles evenly amongst 4-6 soup bowls, ladle in soup, & garnish with basil & cilantro. Serves 4-6

 

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