It’s starting to feel like soup weather.
There’s just something about a warm bowl of soup that makes you feel good.
This Thai coconut curry will do just that with it’s perfect blend of creamy and savory.
We packed this soup with nutrient dense veggies, gluten free grains and dairy free deliciousness.
Our family enjoys every last drop, try it out and let us know how it goes. Happy Fall everyone!
**note: the ingredients below are for 1 serving to make this in mason jars, If you are cooking in bulk for your family, simply multiply the ingredients by number of servings you need and cook on the stove.
Thai Coconut Curry Soup
1/4 cup full-fat canned coconut milk
2 tsp. red curry paste
1/2 tsp garlic powder
2 tsp soy sauce
1/2 cup cooked shrimp, tofu or chicken
1/4 cup mushrooms, sliced thin
1/4 cup peas
1 cup cooked noodles or rice
optional toppings: cilantro, sesame seeds, green onions, red chili flakes
Spoon in the coconut milk, curry paste, garlic powder and soy sauce to the bottom of the jar. Stir to mix well.
Layer in the protein and vegetables in the order listed above.
Add noodles or rice and top with any optional toppings.
When ready to eat, take the jar out of the fridge and let sit for 5-10 minutes. *You do not want to pour hot liquid into a cold glass jar.
Then, fill the jar with boiling chicken or veggie stock, screw on the lid and let sit for 2 minutes. OR remove metal lid, add broth and microwave for 1-2 minutes. Be extremely careful with the hot jar, stir and continue to warm for 30 second intervals until you reach your desired temperature.
Add coconut milk, curry paste, garlic powder and soy sauce to a sauce pan and warm up over medium-low heat.
Add in the protein and vegetables, mix in well and stir occasionally for 3-5 minutes.
Add cooked noodles or rice to a bowl and pour the warmed soup mixture on top.
Top with your favorite toppings and enjoy hot.