Description
A popular Thai soup with intense and aromatic flavors in a rich and creamy coconut-infused broth. It’s a flavorful mix of sweet, sour and spicy flavors that’s super satisfying.
Ingredients
- 3 cups vegetable or chicken broth
- 2 tablespoons coconut sugar
- 1–2 tablespoon Thai red chile paste* (see notes for types of chili paste)
- 1 tablespoon fresh ginger, minced or grated
- 2 shallots, chopped
- 2 fresh or dried kaffir lime leaves or 1 teaspoon finely grated lime zest
- 2 stalks lemongrass, bottom 4” only, crushed and left whole
- 2 tablespoon tamarind concentrate (optional but recommended)
- Two 13.5-ounce cans coconut milk (simple or full fat)
- 2 1/2 cups butternut squash or sweet potato cut into 3/4” cubes
- 2 cups shiitake or porto bella mushrooms, stems removed, and caps sliced
- 1 cup cauliflower, cut into florets
- 2 cups broccoli, cut into florets
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce (use gluten free tamari for vegan)
- Celtic sea salt to taste
- 1/2 cup packed cilantro leaves, chopped
- A few whole cilantro leaves for garnish
- 2 small red Jalapeno chiles, very thinly sliced on the bias, for garnish (optional)
Instructions
- In a large pot, combine the stock with the sugar, chile paste, ginger, shallots, lime zest or leaves, lemon grass and tamarind and bring to a boil over moderately high heat, turn down to simmer 5 minutes.
- Stir in the coconut milk and bring to a simmer. Let simmer 10 minutes.
- Add the butternut squash and cook 5 minutes
- Add mushrooms cook 3-5 minutes or until butternut squash is almost tender.
- Taste and add more chili paste if you want more spice.
- Add broccoli, cauliflower and simmer, stirring occasionally, until the broccoli is bright green, 2 minutes.
- Remove from the heat and discard the lime leaves and lemongrass.
- Stir in the lime juice, fish sauce if using, taste to adjust salt. (if you’re not using fish sauce add more gluten free tamari to taste).
- Let sit 5 minutes to allow flavors to develop. Taste again to see if you want more lime juice or salt.
- Ladle the soup into bowls, sprinkle with chopped cilantro.
- Garnish with whole cilantro leaves and sliced chilies. Serve.
- Keeps 4 days in the refrigerator.
Notes
If you use Mae Ploy Red Curry Paste, I would suggest using 1/2 – 1 tablespoons to start and adding up based on what level of heat you’re comfortable with. (I use 1 tablespoons)
Thai Kitchen Red Curry Paste is best if you want it to be 100% vegan. It’s also MUCH milder. I don’t find it hot-spicy at all, just flavorful. It’s available in most supermarkets, health foods stores or online. For Thai Kitchen I use 2 tablespoon, add less if you are afraid it will be spicy. Add more to your own taste.
- Prep Time: 20
- Cook Time: 20
- Category: Soup, Entree
- Cuisine: Thai, Paleo, Vegan, Gluten Free, Dairy Free