Thai Coconut Plant-Based Vegan Curry Soup

Bok Choy Mushroom Thai Curry Soup

Recipe PDFDownload

2 servings 40 minutes

Vegan, Plant-Based

Ingredients

  1. 2 small bunches of Organic Bok Choy

  2. 5 medium-size Cremini Mushrooms

  3. 2 large Organic Yellow peppers

  4. 1 cup unsweetened Coconut Milk (canned)

  5. 1 tbsp Ginger powder

  6. 1 tbsp Curry Powder

  7. 1 tbsp Turmeric Powder

  8. 1 tbsp Black Pepper

  9. ¼ cup Extra Virgin Olive Oil

  10. Lime (optional)

  11. 1 Pack Brown Rice Noodles

Preparation

  1. Wash off all the produce and dry with a clean dish towel

  2. Chop up bok choy, mushrooms, yellow peppers. Place all in a pot and add in extra virgin olive oil. Stir and cook on low to medium heat for 3 mins.

  3. Then add in the unsweetened coconut milk, spices, and black pepper. Stir all together. Cover and then cook on low to medium heat for 30minutes. Open and stir occasionally.

  4. Remove from heat and stir before serving.

  5. Place in your favorite bowl and squeeze some lime in it you like.

  6. Enjoy !!

Notes

Leftovers

Store in an airtight container in the fridge for up to 48 hours.

Other Vegetables You Can Use

  1. Kale

  2. Snap Peas

  3. Broccoli

  4. Cauliflower

  5. Spinach

Shopping Tips

  1. When shopping for mushrooms they should always look fresh and smell good. Avoid mushrooms that look shriveled, darkened and wet. Buy them close to when you are going to eat them. The best way to store them is whole in a paper bag so excess moisture that evaporates from the mushroom seeps into the paper. These keep them from drying out too quickly. Or you can leave them in the original packaging they came in until you plan on eating them.

  2. When shopping for bell peppers look for ones that feel firm, glossy color and no wrinkles or bumps. The best way to store them is placing them in a mesh produce bag to keep them from getting moist. Then, put the pepper in the refrigerator’s vegetable drawer.

Eat well. Feel good. Be happy.

💚 Melissa

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