One of my absolute favourite Winter meals is Wicked Thai Soup. This recipe of Wicked Thai soup is fragrant, delicious and will clear your sinuses (which is always healthy in the winter). My Winter Wicked Thai soup is completely vegan and gluten free for those of you cutting down on their meat, dairy and gluten consumption.
Winter Wicked Thai Soup
Serves 3-4 people( can easily be doubled)
2 tbsp coconut oil
1 onion chopped
5 cloves of garlic finely minced (use shallots if sensitive to garlic)
1 inch chopped fresh ginger, finely minced
2 tbsp lemon grass paste
1 ½ cup sliced mushrooms
½ chopped green pepper
½ chopped red pepper
2 carrots chopped finely
4 cups vegetable stock (make your own or buy organic, if possible)
1 tbsp fish sauce
1 tbsp Worcestershire sauce
2 cups coconut milk
2 tbsp Red curry paste
1 Tbsp Chile paste
4 tbsp tomato paste
2 tbsp cornstarch
2 cups brown and wild rice (cooked)
Chopped green onion
2 handfuls of cilantro
Cook rice and set aside
Heat 1 tbsp coconut oil in a large Dutch oven over medium heat. Add chopped onion, garlic (or shallots), ginger and lemon grass paste. Saute until the onion is clear and the spices are fragrant.
Add mushrooms, carrots, green and red peppers and sauté till tender but still bright.
Add the fish sauce and Worcestershire sauce and let simmer for 5 minutes
Now, add the vegetable broth and coconut milk
At this point turn the stove to low and let it all simmer for 1-2 hours (bonus: your house is going to smell amazing!)
Off to the side, combine in a small bowl the red curry paste, chili paste and tomato paste plus 2 tbsp water and cornstarch. Mix everything well.
Stir in the cornstarch mixture and let it thicken while the soup simmers
Once soup is thickened add in the rice and 1 handful of fresh cilantro and simmer for 3-5 more minutes
To serve: place in large bowls with chopped green onion, additional fresh cilantro and lime wedges
I’d love your feedback! Try this soup recipe in your own kitchen and let me know if you love it as much as I do!