Easy Thai Soup

Thai cuisine is something I’ve not mastered. In fact it baffles me with flavors so complex, sauces and soup broths so smooth and perfect. I have no idea how to cook Thai and am very unconfident when it comes to lemongrass and fish sauce. But I do know what tastes Thai, and that’s what we have here. These ingredients plus a little chop, chop, and dump, dump, and you’ll have a simple soup that will at least remind you of Thai.

thai soup

  • 1 large or 2 small sweet potatoes – diced to about ½ inch
  • 1 large leek or 1 medium sweet onion
  • 2 T. minced garlic
  • 1 c. mushrooms
  • 5 stalks celery
  • 1-2 inch square of fresh ginger, sliced thinly
  • 1 quart vegetable broth
  • 2 c fresh kale – chopped
  • 1 c. cilantro – pulled from the stems
  • 1 15oz. can coconut milk
  • ¼ c applesauce
  • 2 T lime juice
  • 1 T dried parsley
  • 1 T red pepper flakes
  • Salt/pepper to taste

Chop first six vegetables. Add them to a large pot and cover with the broth. Bring to boiling and then reduce heat to a simmer until the sweet potatoes are tender. Add the applesauce, lime juice, red pepper flakes and coconut milk. Stir and add salt and pepper to taste. Add chopped kale and cilantro. Put the lid on and allow the soup to soften the toughness of the kale. Enjoy.

easy thai soup


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