Garden Thai Curry Soup makes a hearty and warming fall meal! The addition of pre-cooked brown or wild rice makes this a quick, nutritious, gluten-free bowl of deliciousness!
A quick meal after a long day, this basic recipe for a delicious Garden Thai Curry Soup can be varied, depending on what's in your garden or fridge. Using coconut milk and a vegan Thai curry paste that is commonly found in supermarkets, this can be ready to enjoy in just a few moments.
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
Ingredients
- 2 cups cooked rice (brown or wild) I like a wild rice mix, but it's fun to try other options, like this black Forbidden Rice!
- 2-3 Tablespoons Thai Kitchen Green Curry Paste depending on heat level desired.
- 1 14- oz. can coconut milk I use the low fat version but the regular version is lovely and creamy!
- 1 Tablespoon soya sauce or tamari A gluten-free tamari keeps this gluten free.
- 1 teaspoon finely grated fresh ginger
- 2 cups chopped greens such as spinach, lettuce, radish greens, chard, kale, etc.
- 1/2 cup chopped coloured sweet peppers
- 1/2 cup chopped tomatoes Optional. I used them in the soup with the black rice, which is why it is reddish.
- salt and pepper to taste
Ingredients
|
Rate this recipe!
|
Instructions
- In a large pan, pour the can of coconut milk and add the Thai curry paste. Add the grated ginger and the tamari. Stir and let simmer for a few minutes.
- Throw in the chopped greens and the chopped pepper (and other veggies if you have them!) I have also done this with asparagus and broccoli. It is all great!
- Stir in the cooked rice and let simmer for a few minutes to absorb flavours and cook the greens. Add a little salt, if you need to.
- Serve hot with your choice of toppings! Enjoy!
Recipe Notes
Enjoy an easy and warming meal on a chilly day!
