If you love Thai food like I do, you’re in for a real treat with this recipe. This recipe is so versatile, you can add your favourite vegetables and protein sources. You only need a few pantry staples and any food stock in your refrigerator.


THAI COCONUT CURRY SOUP  –  Created by: Silvia Rocca @ www.silviarocca.com


Serves: 6


  • 2 tablespoons of coconut oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 knob of ginger, peeled and grated
  • 2 cans of full fat coconut milk (full fat variety)
  • 1-2 teaspoons of red curry paste (Brand: Thai Kitchen)
  • 2 stalks of lemon grass, minced (you can substitute the zest of 1 lemon)
  • 2 cups of water (can you substitute vegetable or chicken stock)
  • 2 tablespoons of tamari sauce (you can substitute reduced sodium soy sauce)
  • 1 handful of french green beans (you can substitute broccoli, baby spinach, kale leaves)
  • 1 bell pepper (red, yellow or orange), sliced thinly into long strips
  • 3 carrots sliced on a diagonal
  • 1 handful of fresh cilantro leaves, chopped (you can substitute parsley)
  • 1 block of organic firm tofu, cut into square like chunks (you can substitute 2 chicken breasts, thinly sliced)

Garnish:  chopped cashews and sliced green onion and cilantro leaves


  1. Heat the oil, garlic, ginger and onions in a large pot until softened.
  2. Add tofu or chicken if using and fry until slightly golden brown, about 3-5  minutes.
  3. Add coconut milk and curry paste and stir well.
  4. Add cilantro, lemongrass, tamari, and water and simmer for about 5 minutes.
  5. Add remaining vegetables (green beans, peppers, carrots) and simmer for another 20 minutes.
  6. Serve over a bed of brown rice (short grain or basmati) or noodles.  Top with fresh cilantro, spring onions and chopped cashews.


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By | 2018-01-04T01:35:14+00:00 November 15th, 2017|RECIPES|0 Comments

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