SoupRobins Key

Ecclectic Thai Vegetable Soup

Jul
2012

This first soup, to start off our collection, is a crazy combination. This soup, or a variation of it, is one of my personal favorites...but I am a bit of a green curry addict. I love it!!

The flavor of this is reliant on green curry paste and its creaminess on coconut milk. So if you cannot get a hold of these ingredients, wait for the next soup post ; )

This is worth posting and having for those who can aquire these products!

Ecclectic Thai Vegetable Soup

Ingredients

2 Corn cobs – cut kernels off (or 1 1/2 cups frozen kernels)
1 med to large Onion – chopped
2 Carrots – sliced
1 Parsnip (optional, or 1 more carrot) – sliced
2 Potatoes – cubed small
2 c Cauliflower – chopped
1/2 can Coconut Milk (aprox 1 cup)
1 T Green Curry paste
2 organic Veg Bouillon Cubes or 1 T Herbal seasoning blend
1 T Onion Powder
2 t Turmeric
1 t Rosemary – chopped if fresh, or dried
3 Bay leaves
8 large Basil leaves – chopped, or 2 t dried
Salt – optional

Chop vegetables and put in pot with water to cover and boil. Add water as it boils away so that vegetables are covered and there is at least one inch of water above them. After vegetables boil for 15-20 minutes, add coconut milk and all the rest of ingredients.
Turn heat down to medium-low and let water continue to simmer until vegetables are well cooked. I don’t add salt, because of Mom’s heart.. or make it too spicy, but if it was just for me I would add at least a teaspoon of salt and another tablespoon of green curry paste.
Adjust these seasonings to your taste.

note: the vegetables in this soup can be easily substituted for others. Get creative with it and try switching for what you have available in your kitchen. I have made it with an eggplant, zucchini and mushroom base of vegetables before and it was also very good.

Vegetables chopped and in the pot.