Recipe: Tom Ka Gai Soup (Thai Coconut Curry Chicken Soup)

Ingredients

Directions

~ Marla Meridith

Recipe: Spicy Thai Red Curry Noodle Soup

This soup takes 17 minutes to prepare and tastes better than your local Thai restaurant!

Ingredients

8 ounces rice stick noodles
3 garlic cloves, minced
2 tablespoons minced fresh ginger
2 tablespoons red curry paste
2 tablespoons coconut oil
4 cups veggie or chicken broth
2 cans unsweetened coconut milk
chopped fresh cilantro or basil for garnish
sliced red Fresno chiles, jalapeño and green onion for garnish
mung bean sprouts or matchstick carrots for garnish

Directions

Bring a large pot of water to boil. Add the rice noodles, cook for 3 minutes and drain in cold water.

Combine the garlic, ginger and curry paste in a small food processor or mince and mash them together. Add the coconut oil & combine well.

In a large pot hear the curry paste mash over medium heat for 1-2 minutes.

Add the broth and deglaze the pot. Add the coconut milk and bring the mixture to a boil. Season with salt if needed.

Add the drained noodles and let them cook and soak up the hot broth for 2 minutes.

Divide the soup among serving bowls and serve garnished with cilantro, Thai basil chiles and green onions if desired.

~ Marla Meridith

Recipe: Creamy Rotisserie Chicken and Wild Rice Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Vegan Avocado Spinach Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Chipotle Chicken Tortilla Soup

Ingredients

Directions

~ Marla Meridith

Recipe: Soba Noodles with Butternut Squash Curry

Ingredients

Directions

~ Marla Meridith

Recipe: Chicken Posole

Ingredients

Directions

~ Marla Meridith

Recipe: Mushroom Ramen Soup

Ingredients

Directions

~ Marla Meridith

Recipe: The Best Beef Ramen

Ingredients

Directions

~ Marla Meridith

Vegan Creamy Roasted Leek Soup

Ingredients

Directions

~ Marla Meridith

Avgolemono Soup (Greek Egg, Lemon & Chicken Soup)

Ingredients

Directions

~ Marla Meridith