Thai Curry Soup
Nourish your body while you experiment with spices with this Thai Curry Soup recipe.
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
Servings: 8
Calories: 306kcal
Base Ingredients
- 15 floz 1 can diced tomatoes
- 15 floz 2 cans unsweetened coconut milk
- 32 floz 1 box low sodium chicken broth or veggie broth (for vegan)
- 1 lb free-range chicken or 2 cans jackfruit (for vegan)
Veggies
- 1 package frozen peas
- 1 large orange, red, or yellow bell pepper chopped
- 1 cup rainbow carrots
- 2 cup mushrooms of choice
- 1 large red onion
Spices
- 2 tbsp red curry paste
- 3 cloves diced garlic
- 3 inch piece of grated finger
- 3 inch piece of diced jalapeño (or as much as you prefer)
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp garlic powder
- 1 tsp ginger
- 1 tsp lemon grass
- 1 tsp onion powder
- 1 tsp turmeric
- 1 tsp red pepper flakes
Add the base ingredients to the crock-pot
Cut and add the veggies and add spices. Stir
Cook in the crock-pot for 6-hours on low. Stirring occasionally. Enjoy!