Thai five vegetable soup

This was a quick ( just about 20 minutes) Thursday night dinner, with the veges I had my fridge. I had no intentions of documenting this recipe, but I am glad I am because it was very delicious and was really quick to make. It would be unfair if I kept it away from you.

When shared my dinner photo on social media I got “recipe please” requests—so thank you to all those who coaxed me write it down! I am certain we will be eating this often.

1 tablespoon coconut oil

2 tablespoon Minced Ginger

1 large onion sliced

1 can coconut milk- (Organic and BPA free can preferred)

3 cups shredded Red Cabbage

3 Chicken Thigh cut into bit sized pieces ( optional)

2 cups chopped Broccoli

2 Red Bell Peppers sliced

1 cup frozen green peas

¼ cup cilantro chopped

4-5 cups Chicken Broth or vegetable broth or water (I used water)

4 oz. Thai Red Curry Paste (this is what I use)

2-3 tablespoon Almond Butter

Sea Salt to taste

Extra Chili Sauce (Optional)

1. Sauté sliced onion and minced ginger till it changes color in a coconut oil in a stock pot.
2. If using chicken , add chicken and cook till changes color
3. Pour in the can of Coconut Milk, 4-5 cups of water.
4. Whisk in the curry paste and almond butter.
5. Add sliced cabbage, bell peppers, and broccoli.
6. Bring the soup to boil and add in the green peas.
7. Cover the pot and cook for 3-4 minutes until all the flavors are combined and the vegetables are tender yet have the crunch.
8. Season with salt and extra chili sauce if needed.
9. Stir in the cilantro.
10. Serve hot!