Thai Vegetable Soup: Thai food can sometimes be complicated, but this recipe is simple and doesn’t require any special ingredients aside from red curry paste and coconut milk. It’s packed with healthy veggies and you can certainly add any leftover veggies you have to the pot. That’s the beauty of soup–it’s a great way to get rid of leftovers that are taking up room in your refrigerator.
This recipe uses a whole chicken carcass (from a whole baked chicken) to make chicken stock, which is (in my opinion) the most healthy and delicious base for any soup. The stock can be cooked overnight or made a few days in advance since it has to simmer for at least five hours. You can freeze any leftovers. Once the stock is made, the soup is quick and easy to throw together.
Total Time to Make: 30 minutes + 5-8 hours cooking time for stock
Servings: 2 as main dish, 4 as appetizer
For chicken stock
- 1 chicken carcass from a whole baked chicken (remove all good meat from bones prior to using for stock)
- 6 c. water
- 3 cloves garlic
- 5 medium carrots
- 5 stalks of celery
- 1 onion
- 1 tsp. oregano
- 1 tsp. dried basil
- 3 bay leaves
- Salt and pepper, to taste
For the soup
- 3 c. chicken broth
- ½ c. fresh carrots, chopped
- ½ c. fresh mushrooms, sliced
- ½ c. fresh tomatoes, chopped
- 2 tsp. fresh ginger, chopped
- ¾ c. coconut milk
- 1 heaping tbsp. red curry paste
- 1 tsp. Thai chili, chopped
- 1/4 c. cilantro, for serving
- Put all of the stock ingredients in a large pot. Cover with water (at least six cups, perhaps more, until carcass and vegetables are completely submerged).
- Bring to a boil over medium heat, then reduce to a simmer.
- Cover and simmer for at least five hours and up to eight hours. Remove from heat and allow to sit until cool enough to handle.
- Place a cheesecloth over a large bowl. Pour the stock through the cheesecloth into the bowl, filtering out all of the vegetables and chicken remains. Toss all of the solids.
- Add salt and pepper to taste.
- In a saucepan, mix three cups of the broth and the ginger. Bring to a boil over high heat.
- Add the carrots, cover and lower to medium heat. Cook until soft (about 20 minutes).
- Add the mushrooms and carrots and cook for 5-8 more minutes.
- Lower heat to med-low. Add the coconut milk, curry paste and Thai chili. Cook, stirring constantly, for 3-4 minutes until everything is warm. Do not bring to a boil.
- Ladle into serving bowls. Top each with cilantro.
What Makes Thai Vegetable Soup “Paleo?”
- You’re making the soup base from scratch and not from a “pre-prepared” store bought base, which usually contains preservatives and additives like MSG.