It's soup season! Ok, we love summer, so the transition to fall is sometimes a bit sad, but hey, everything is made better with soup, right?

We've thrown all the veggies together to make this delicious curry soup with some bite to it! Depending on what and how much curry paste you use, will depend on the spiciness, so we will leave that up to you.

Jasmine Thai Trio Rice Blend (cook according to package)
As always, you can use ANY of our blends in all of our recipes!
400 ml coconut milk
3 tbsp curry paste
1 tbsp Soy Sauce
10 basil leaves (or tbsp dry basil)
2 cups veggie broth
2 tbsp coconut oil
Salt & Pepper to taste

Any veggies you'd like, but we used:
1 yellow pepper
2 carrots sliced (or grate them)
3 baby bok choy (chop and add greens in last)
Handful of cauliflower

jasmine thai trio

Combine curry paste and coconut oil in a pot. Melt it down. Once melted, add broth, milk and basil leaves. Once it heats up to a boil, add all the veggies except for the leaves of the bok choy.
Once veggies are tender, add soy sauce and bok choy leaves, and salt and pepper as desired. Cook for a few minutes while bok choy wilts.
Serve over rice!

We hope you enjoy this spicy bowl of goodness!

coconut thai curry over rice

Written by Floating Leaf Foods

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