Thai Curry Soup

The international food aisle can be overwhelming, no? It’s hard enough to read the labels of food you normally buy, much less a list of ingredients you can’t pronounce. This Thai-inspired soup recipe meets you right in the middle, gently steering you toward more exotic flavors but with familiar ingredients that you probably already have in your pantry.

1 tsp extra virgin olive oil

1 clove garlic, pressed

1 red or orange bell pepper

¼ head cauliflower, chopped

1 cup onion, chopped

2 red potatoes, chopped into small chunks

½ head cabbage, chopped

1 cup green beans, diced

2 cans coconut milk

2 cups water

2 tbsp curry powder

2 tbsp McKay’s Chicken Style Instant Broth and Seasoning or other chicken-like seasoning

½ tsp salt

2 tbsp maple syrupor agave nectar

⅓ cup cilantro, chopped (optional)

Heat olive oil in a large pot over medium heat and sauté the garlic and vegetables (bell pepper, cauliflower, onion, potatoes, cabbage, and green beans).

Add the coconut milk and water, and bring to a boil.

Slightly turn down the heat and continue cooking until the vegetables are tender but not overcooked.

Garnish with cilantro, if desired.