
Warm soups are best served overflowing with fresh produce. Pick your favorite seasonal vegetables to add to this hearty meal with wonderful Thai flavors.
Creamy Vegetarian Thai Soup
Ingredients
- 2 Chosen Foods 100% Pure Avocado Oil for sautéing
- 1 onion chopped
- 3 carrots chopped
- 3 cloves garlic minced
- 2 tbsp organic tomato paste
- 2 tbsp red curry paste
- ½ cup white wine
- 6 cups vegetable stock or filtered water
- 1 pieces stalk fresh lemongrass chopped into 2-3
- 5 leaves kaffir lime
- 2 tsp fish sauce
- 1 tsp dried Thai basil
- 3" knob ginger grated
- 1-15 oz can organic coconut milk
- 1 cup uncooked Royal White Quinoa
- 1 lime juiced
- 3 c fresh vegetables of choice (bell pepper bok choy, and snow peas are shown here)
- sea salt & ground pepper to taste
- To garnish: Chosen Foods Toasted Sesame Oil and chopped cilantro
Instructions
-
Add Pure Avocado Oil, onion, carrots, and garlic to a large stockpot over medium heat. Sauté until the vegetables are translucent, about 5 minutes.
-
Add the tomato paste, curry paste, and white wine and stir until the mixture is smooth.
-
Add the vegetable stock, lemongrass, lime leaves, fish sauce, dried Thai basil, and grated ginger.
-
Bring the mixture to a simmer, stirring occasionally. Once at a simmer, cover the pot and turn the heat to low. Cook covered for 1 hour.
-
After simmering 1 hour, add the coconut milk, uncooked quinoa, lime juice, and fresh vegetables. Stir well and simmer uncovered for 15-20 minutes, or until the quinoa is tender. Season with sea salt and ground pepper, to taste.
-
Serve each bowl with a drizzle of Roasted Sesame Oil and chopped cilantro, to garnish.