When it’s drizzly out, or the time of year when you want to give your immune system a big hug, one of the best ways to do this is with some good homemade soup. Soup is aromatic, which stimulates your salivatory glands, allowing for optimal digestion, and the heat from the temperature as well as the spices warm you from the inside out, increasing your circulation and giving more blood flow throughout the body.
Nourishing Coconut Thai Soup
Packed with powerhouse superfoods, the ingredients in this soup are packed with many health benefits. Coconut Milk contains antioxidants, has anti-inflammatory properties, and is known to increase levels of HDL cholesterol in the body which protects the blood vessel lining. Galangal Root is also rich in antioxidants, may protect against infections, and aids in reduction of inflammation in the body. Mushrooms have been long found to have health benefits including having high amounts of vitamins, minerals, and healthy amino acids.
Lemongrass has been found to be anti-inflammatory, contains antioxidant properties, and also promotes healthy digestion. Cabbage contains Vitamin C, promotes healthy digestion, and also is a great source of vitamin K. Vitamin C is good for the growth and development of tissues, and vitamin K is good for bone support.
Ingredients:
1 Tablespoon Avocado Oil
1 Tablespoon Sesame Seed oil
1 Cup shredded Green Cabbage
1 Cup shredded Red Cabbage
½ Cup grated Carrots
½ Cup Enoki Mushrooms
¼ Cup Organic Sliced Bamboo Shoots
1 ½ Tablespoons lime juice
2 Teaspoons minced organic garlic
1 Block Extra Firm Organic Tofu (drained, patted dry with a paper towel, and cut into 1” cubes)
1 ½ Tablespoons Red Curry Paste (use a brand with no added sugar, such as Thai Kitchen)
3 stalks fresh lemongrass cut into 1” length
½ Teaspoon Curry powder
1 finger sliced Galangal Root (ginger)
1 can full-fat Organic Coconut Milk
6 cups organic vegetable broth
1 Teaspoon sea salt
½ Teaspoon Black Pepper
¼ cup loose chopped Organic Cilantro (for garnish)
1 Red Jalapeño, sliced (for garnish)
1 small lime, sliced rounds or wedges (for garnish)
Instructions:
- Heat your avocado oil in a large soup pot on Medium-High, add garlic and stir until fragrant (be careful to not let brown or burn). Once the garlic is ready, add your sliced red and green cabbage, stir until halfway cooked, and set aside to add back in later.
- In your now seasoned pot, add your vegetable broth, sliced lemongrass, sliced Galangal, carrots, mushrooms, sliced bamboo shoots, cubed tofu, red curry paste, curry powder, salt, and pepper, and bring to a boil. Once the soup is at a rolling boil, reduce to a simmer and let sit for 10 minutes.
- After this 10 minutes is done, add back in your half-cooked cabbage, lime juice, and coconut milk. Stirring occasionally, continue to simmer for 15 minutes.
- Ladle out your soup into bowls and garnish with cilantro, sliced red jalapeno and lime slices or wedges. Serve immediately and enjoy!
Soup will keep in the refrigerator for up to 3 days.
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