Homemade soup is the best remedy I know of for the cold and flu season, and this year it hit me hard. Thank goodness for kind neighbors and friends that brought by some warm delicious soup to feed my family and I. I have had influenza for weeks and am finally better. Yuck! Thats all there is to say about being stuck in bed non stop! The only thing to do was some binge tv series watching on Netflix… Ha ha. I now have a serious problem with Vampire Diaries! Help!
As soon as I was up to it I cooked up a batch of this soul soothing Healthy Thai Vegetable Soup. The flavor is so crisp and fresh. The red curry with mint and basil really gives this soup a dynamic flavor.
I am so excited to share this recipe with you today. It is going into my “favorites” file as far as soup recipes go. I seriously love making soup. It might be one of my favorite things to cook. Everyone loves it (especially my KIDS!)
If I had the energy I probably would have baked some home made Naan bread, but thank heavens Harmons had Garlic Naan bread already baked up for me! I love brushing it with some olive oil and broiling it a little in the oven. It crisps it up and makes it a wonderful addition to this Healthy Thai Vegetable Soup.
What do you do when you are feeling sick? What do you think is the best medecine for the cold and flu season? I discovered Ricola Throat Drops too. They were super helpful during the sore throat part of influenza. I hope you all get to skip getting sick this lovely fall season, and can just cook some soup for the fun of it!
Here’s the handy recipe!
- For Thai Broth:
- 1-quart low sodium chicken stock
- 1 16 ounce can low fat coconut milk
- 2 tablespoons red curry paste
- 1 teaspoon minced garlic
- ¼ teaspoon ground ginger
- 2 teaspoons salt
- Freshly cracked black pepper to taste
- 1 teaspoon cracked coriander seed
- 1 teaspoon granulated sugar
- 3 ears of corn, kernels removed and set aside
- For Veggies:
- 3 tablespoons olive oil
- 6 small red potatoes, diced
- 3 large carrots, diced
- 5 celery stalks, diced
- Salt and pepper to taste
- 10 basil leaves, chiffonad
- 8 mint leaves, chiffonad
- 1 lemon cut into 8 wedges (as a garnish)
- 4 basil leaves & 4 mint leaves (as a garnish)
- In a large stock pot over medium heat, stir together chicken stock, coconut milk, red curry paste, minced garlic, ground ginger, salt, black pepper, coriander, sugar and the corn ears (with the kernels removed) *Do not put corn kernels in yet.
- Cover with a lid and allow to simmer for 25 minutes.
- Meanwhile, heat olive oil to medium- high in a large skillet. Add corn kernels, diced potatoes, diced carrots, diced celery, salt and pepper, basil and mint. Sautee veggies and herbs for about 5 minutes (until potatoes are barely tender.
- When broth is done simmering, remove corn ears. Pour sautéed veggies into broth and allow to simmer for 5 more minutes.
- Season with additional salt or pepper to taste. Remove from heat and serve with a wedge of lemon, some additional fresh basil, mint and toasted naan bread triangles. Enjoy!
Thanks for hanging with me today! Happy soup making.