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Coconut Curry Soup
Prep time
Cook time
Total time
This recipe uses Red Ape Cinnamon Buddha Shake Curry Mix™
Recipe type: Soup
Cuisine: Thai
  • 1 15 oz. can coconut milk
  • 1 cup brown rice, cooked
  • - or bean thread noodles
  • 3 garlic cloves
  • 1 medium yellow onion
  • 4 green onions
  • 4 carrots
  • 8-10 mushrooms
  • 1 stalk broccoli
  • 2 Tbsp oil
  • 3 Tbsp fresh ginger
  • 2 Tbsp Miso
  • 1 habañero (optional)
  • 2-3 tsp Buddha Shake Curry Mix™
  • Bragg™ to taste
  • 6-8 cups water
  1. Finely chop the onion, garlic, ginger and hot pepper. Slice the green onions, carrots, mushrooms, and broccoli. In a soup pot, sauté the onions and garlic in oil for 5 minutes on medium heat. Add the ginger and habañero and sauté for 3 more minutes. Add the carrots and 1 cup of water and simmer for 5 minutes. Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally.
  2. For some added flavor, add a shot or two of red wine, or 2 tablespoons of chopped lemon grass or lemon juice.
  3. Did You Know? The coconut is a fruit not a nut.