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

Salad Hack

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.

Serve all

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