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thai soup

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Ingredients

1 TBLS Butter, salted
1/4 Cup Onion, diced
1/2 Cup Red Pepper, diced
2 cloves Garlic, diced fine
1 TBLS Ginger, raw, grated
1 TBLS Red Curry Paste
1 can (13+ oz) Coconut Milk, unsweetened
2 Cups Chicken Broth
1inch Lemongrass, sliced thin
2 TBLS Parsley, fresh, chopped

Nutritional information

66
Calories
4 g
Fat
5 g
Carbs
1 g
Fiber
1 g
Protein

Spicy Thai Soup Base

This quick & easy spicy Thai soup base lends itself to a variety of protein and veggie combos!

  • 30 minute
  • Serves 4
  • Easy

Directions

thai soup

So, I’ve finally admitted that I’m a sucker for soup.  But only the delicious, filling, satisfying, meal-worthy, savor for 20 minutes kind.  Tonight, I decided I needed some of just that, with loads of protein, but not lots of fat or carbs (once a protein was thrown into the mix).  So I settled on a spicy Thai soup recipe that I’ve been wanting to try for a while.  I had intended to use some frozen homemade bone broth, but to my horror, discovered I was out!  Also, most Thai soups call for rice to be added… I had intended to add diced cauliflower to mine, but, alas, my cauliflower had decided to go south in the last 2 days since I bought it.  Very sad.

Couple of things before you set forth with this recipe (as you definitely should!):

  1. Add whatever protein you’d like.  I chose little salad shrimp (sorry, I’m still a ‘texture’ girl at heart), but I think this would be to-die-for with shredded chicken, too
  2. Make sure you’re protein is ready to go; I sauteed 1/2 lb. of salad shrimp in a blend of 1 TBLS melted butter & 1 TBLS sriracha sauce for 2 minutes, then set it aside (don’t use any hot spices on your protein if you’re sensitive to heat)
  3. If you’re looking to lower carbs further, use sliced leeks instead of onion
  4. If you want more heat, add some red pepper flakes
  5. Need loads & loads of protein?  Use home made bone broth instead of chicken stock (if you don’t completely run out, like I did!)

This soup base would be so good with any number of protein (fish, shellfish, chicken, pork, tofu, etc.) and veggies (bok choy, asparagus, broccoli, spinach, and if you’re not ultra low carb, carrot, corn, peas, etc.)  So many possible combinations, that I can’t wait to get started on a few ‘trials’!  Just make sure that all protein & veggie additions are cooked & ready to go before starting!

However you make it, this soup base is just spectacular; I hope you love it as much as I do; please let me know what yummy combos you come up with!  I fully intend to freeze the three ‘leftover’ portions from tonight & see how they reheat.

 

Steps

1
Done

Melt butter over medium heat then add onion & peppers. Saute for 3-5 minutes, until soft. Add garlic & saute 1 minute.

2
Done

Add ginger and curry paste, whisking to combine (about 1 minute)

3
Done

Add in coconut milk & chicken stock (or bone broth) and whisk to combine. Add in lemongrass slices (or juice of 1 lime) and bring to a boil.

4
Done

Reduce heat & simmer for 15 minutes, stirring occasionally. Remove lemongrass slices.

5
Done

Add in cooked protein(s) and veggie(s) of choice & let simmer for 2-4 minutes. Serve immediately.

cjarret

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