This Thai coconut soup will transport you to the land of elephants, beaches, Buddhism (which is practice d by 95% of the population), 1430 islands (the most famous of which being Koh Phi Phi), full moon parties, mountain ranges and delicious vegetarian food.
Traditional and home-made Thai food is quite healthy, as it makes use of fresh and natural ingredients, including fresh vegetables, herbs and spices. However, when eating in Thai restaurants,, sugar, salt, oil and MSG may show up to the party uninvited.
The Thai’s are among the world’s greatest soup makers, and this particular soup is just what the doctor ordered when you’re in the mood for a spicy and savoury soup. Rest assured though, the coconut milk in here helps tame the heat, or helps neutralize the spicy component of the hot peppers, called capsaicin.
You’ll just want to go swimming in this, tee hee.
Coconut Thai Soup
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion
- 3 cloves garlic
- 1 small eggplant, cubed
- 3 carrots
- 1/2 broccoli
- 1 zucchini
- 6 slices hot peppers (optional)
- 4 baby potatoes
- 1 tbsp. curry powder
- 2-3 cloves garlic
- 1 1/2 cup corn
- 2 tbsp. tamari or soy sauce
- 1 tsp. honey
- Place all ingredients in a soup pan.
- Bring to a boil. Then simmer until all vegetables have softened.
Side note: How dreamy is this beach in Thailand? 😉