Vegan Thai Curry Soup

Staying at my friend Kim’s house in Connecticut, she announced that she had found this great recipe and wanted to make it for us for dinner. It was DELICIOUS!! And so easy too. We added a few of our own touches, and the finished soup is below.

Makes 4 (1 c.) servings – 6 pts each, excluding garnishes

2 T Thai Kitchen green curry paste
*  See below for a substitute if you don’t have green curry paste
1 can coconut milk (Lite is just fine 😉
1 medium onion, chopped
1 10-oz bag of chopped butternut squash
1 bunch kale, washed and chopped
1 can chickpeas (2 c.)
1-1/2 c chicken stock
1 T fish sauce
1 T brown sugar
1-2 limes, for garnish
cilantro, for garnish
coconut flakes, for garnish (and crunch!)
avocado, for garnish
cooked rice, to serve on the side
grilled fish or chicken to cube and serve on the side

Put the coconut milk and the curry paste in a soup pot over medium heat. Whisk together, then add the onions. Cook for 3 minutes. Add everything except the garnishes and the kale. Simmer for 20 – 30 minutes, until squash is cooked.

Add the kale and cook until leaves are wilted.

To serve, scoop some veggies into bowls, and pour some of the broth over. Sprinkle on your preferred assortment of garnishes.

*  If you don’t have green curry paste, stir the following into the coconut milk: 1/4 t cumin, 1/4 t coriander, 1/2 t basil, 1/4 c chopped cilantro, 1 clove minced garlic, a t minced fresh ginger. After adding the onions and letting it cook a minute, puree it with an immersion blender before adding the rest of the ingredients.

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