Thai Veggie Soup


Thai Veggie Soup
Yes even though it is pretty much summer time here I am still eating soup occasionally. Why? Because it is quick, easy, and I can make it in bulk. When I know I have a busy week ahead sometimes making up a big batch of soup is the simplest and healthiest option. This particular soup can be adapted to use any type of veggie so add in your favorites. Play with the proportions, you can make a big batch like I have here, or 1 bowl. This is also a great meal if you are cleansing as soup is easy to digest and allows you to heal and reduce the inflammation in your gut.
  • Tom Yum Soup Stock or Chicken Stock (4 Cups)
  • 1 can of Coconut Milk
  • Broccoli
  • Kale
  • Onion
  • 2 Garlic Cloves
  • Daikon Radish Chopped
  • 1 tbsp of Red Curry Paste
  • Kelp Noodles (optional)
  1. Chop onion and garlic and add to a pot with soup stock, bring to a boil then simmer.
  2. Add 1tbsp of Red Curry Paste.
  3. Add broccoli, kale, and daikon radish, cook until tender
  4. During the last 5 minutes of cooking add coconut milk.
  5. Top with kelp noodles when ready to serve.