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It takes less than thirty minutes to make this Twenty-Minute Coconut Thai Curry Soup. It is chock full of delicious flavors and is easy on the digestive system.
3 cups sliced mixed mushrooms, 8 ounces cremini or shitake
1 ¾ cups sliced mixed peppers, 8ounces, shishito or red, jalapeno
1 cup diced sweet onion, 4 ounces
2 teaspoons chopped garlic, about 3 cloves
½ teaspoon sea salt, optional (curry paste has salt. If you are on a low-salt diet, don’t add.
1 ¼ cups chickpeas, rinsed and drained about a 15-ounce can
¼ cup chopped cilantro, measure packed about ¾ of an ounce
2-3 tablespoons red curry paste, adjust for your spice preference
2 ¼ cups light coconut milk, about 1 ½ 13.6 fluid ounces/403 ml cans
2 ¼ cup veggie broth, low sodium or regular, and adjust salt
1 tablespoon fresh lime juice
4 cups Asian-style green mix, 5-ounce container
4 cups Asian Style green mix, 5-ounce container
2 teaspoons rice vinegar, can use white wine vinegar too
1-2 teaspoons sesame oil
1 teaspoon lime juice
½ teaspoon crushed red pepper
¼ teaspoon kosher or sea salt
Sauté the mushrooms, peppers, onion, garlic, and salt in a soup pot with a drizzle of oil or broth until soft. About 7-8 minutes.
Add in the chickpeas, cilantro, and curry paste. Cook 2-3 minutes until everything is mixed well.
Add in the coconut milk, broth, and lime. Bring to a boil. About 5 minutes.
Add in the greens and stir to wilt them.
For the Salad Hack
Add the ingredients to the green’s container.
Cover and shake well.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More