Abby here…. stopping in after a quite extended holiday break. Three months is totally normal, right?
I want to share a new favorite soup. To be honest, I was trying to replicate my beloved Tom Kai Kai soup, and I’ve yet to nail it. Similar to this weekend when my husband and I attempted homemade Pad Thai for the umpteenth time, and 3 (whole) hours later we were left with some Thai-ish tasting noodles.
So the soup didn’t turn out how I had anticipated, but that’s entirely okay because I managed to create a new soup we love. I can’t explain how easy and nourishing this soup is. Seeing I usually have homemade broth on hand, this soup took all of 15 minutes to make.
Thai Curry Soup (serves 4)
- 3 cups chicken broth
- 6 cups coconut water
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 1 TBS curry powder
- 1-inch piece fresh ginger
- 1 large clove garlic
- 1/2 pound mushrooms of choice
- Cilantro and avocado for topping
Place all ingredients, except mushrooms and toppings, in VitaMix (or other high speed blender), and blend well till combined.
Place in pot over medium heat and bring to a simmer. Once simmering, add cleaned and sliced mushrooms, and cook through until tender (just a few minutes).
In individual bowls, add chopped avocado and cilantro, and then ladle over soup.