1 Inch Piece of Fresh Ginger Grated -1 Jar of Curry Paste (Yellow, Red, or Green)
4 Cups of Chicken Bone Broth or Veggie Broth (to makeVegan)
1 Can of Full Fat Coconut Milk -3 Tablespoons of Avocado Oil or Oil of Choice
Salt to Taste
Instructions
Press garlic and grate ginger and place it in a small bowl. Allow the garlic to rest at least 15 min to activate the allicin.
Slice the onion in medium-size pieces/strips and place in a bowl.
Chop peppers and zucchini into medium size pieces and place in a bowl.
In a large pot add avocado oil and allow it to heat slightly. Toss in garlic and ginger and sauté until fragrant. Add onions and sauté for 2-3 min.
Add peppers and zucchini as well as the entire jar of curry paste. If you want a lighter flavor start with a spoonful or so and add to your desired taste. Stir everything together to coat veggies. Cook for 2-3 min mixing constantly.
Add bone or veggie broth and coconut milk.
Mix everything together and season with salt.
Bring to a boil and then simmer for 15 min or until veggies are al dente.
While the soup cooks prep the toppings. Slice/Chop jalapeños, cilantro, green onion, and lime.
Toast the cashews by putting a ¼ cup or as many as you like in a small pot with a little oil and salt. Stir constantly until golden.
Serve soup in a big bowl with toppings and a squeeze of lime juice.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/thai-veggie-curry-soup/