Thai Curry Soup
Nourish your body while you experiment with spices with this Thai Curry Soup recipe.
Prep Time30 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 30 minutes 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!