My husband and I love Thai Food. Naturally, I enjoy making Thai food, although I have yet to refine this skill. Last night, I made this soup with my son on Facebook Live. As much as I love cooking, I enjoy cooking with my son even more. Coming off a 60 hour Reboot Intermittent Fast, I decided I needed to slowly transition into solids. We’ve had some very rainy weather, which calls for something warm.

So, for all those reason listed above, Omni and I made a wonderfully warm, slightly spicy, lemongrass infused, aromatic, Thai Coconut Curry Soup. 

This comforting delight, includes bursts of flavors, and medicinal qualities, that come alive on your pallet with powerful spices, that includes the richness of fresh lemongrass, lime, turmeric root, ginger root, and garlic – all great anti-inflammatory. The coconut milk adds a smooth cream taste, which is a great source for healthy saturated fats – these medium chain triglycerides help you to burn fat, lower your blood sugar, provides a great source of energy for your brain. Additionally, coconut milk is a lauric acid, which is a powerful immune booster.

Also included in this soup was a sprouted tofu for protein, Shitake mushrooms which contain polysaccharides, terpenoids, sterols and lipids linked to immune boosting cholesterol lowering, and one of my favorite ingredient often used in Indian cuisine, cilantro which is a refreshing detoxifying herb potent with vitamin C.

My whole family, including my little picky eater enjoyed powering up on this super-foods and antioxidants rich, soup. Enjoy! 

Ingredients

• 3 tbs grass fed butter and or coconut oil
• lots of cloves garlic minced
• 1+ tbs minced fresh ginger
• 1+ tbs minced fresh turmeric root
• 1 large white onion, sliced thinly 
• 1 sweet red bell pepper, sliced thinly
• 1 stalk lemon grass out leaves removed, cut down middle and cut in 2″ sections
• 2-4 small carrots sliced thinly
• Sliced fresh shitake mushrooms or baby portabella mushrooms
• 1 container tofu, cut in cubes 
• 1/2 container vegetable stock

Saute the above ingredients in butter over medium heat until slightly tender, about 5-7 minutes. I prefer carmalizing the onion, then adding the tofu until it is carmalized, followed by the remaining ingredients. 

Then add the following:

(serves about 4)

• 1 1/2 cups vegetable stock
• 1 can full fat coconut milk
• 1/4 cup tamarind sauce
• 2 tsp fish sauce
• 1 tbsp rice wine vinegar
• 1/2 tbsp honey 
• 2 tsp minced fresh turmeric root
• Juice of one lime
• Hot pepper flakes to taste (optional)
• A handful of chopped cilantro (for garnish)

Directions

Simmer for 10-15 minutes until vegetables are tender, and broth looks like the slightly golden color of the turmeric. Serve over brown rice, quinoa or zoodles (zucchini noodles). Garnish with generous amount of cilantro.