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Thai Curry Soup

I've had so much fun experimenting with soups this fall and winter! I was always so intimidated by soups for some reason but they truly are so easy and it's tough to mess them up, so they're the perfect Scrounge!

This soup has so much flavor and so many wonderful veggies in it I just LOVE it! I added chicken to mine but this would also be great without chicken as a vegetarian option, there are so many veggies it will still be filling enough.

Enjoy cozying up with this Thai Curry Soup all winter long!

The Scrounge:

If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!

  • If you don't have shitake mushrooms, use any mushroom or do without

  • If you don't have cauliflower rice, use regular cauliflower, broccoli or do without

  • If you don't have kale use spinach, collards or do without

  • If you don't have peas, use peapods or do without

  • If you don't have chicken or you're a vegetarian, do without

  • If you don't have basil, use cilantro or do without

  • If you don’t have cannellini beans use black beans or do without

  • If you don’t have red curry paste try using tomato paste but make sure you use the curry powder too

  • Get creative and eat this soup over rice, noodles (zoodles, chickpea pasta, etc.) quinoa, cauliflower rice, etc.


  • 1 tsp olive oil

  • 1 yellow onion, chopped

  • 1-2 large carrots, peeled and chopped

  • 1 tsp minced garlic or 3 cloves garlic, minced

  • A few dashes of Curry powder (optional)

  • A few dashes of turmeric powder (optional)

  • 1 tsp freshly grated ginger or ginger powder

  • 1 tsp sea salt

  • 1 sweet potato, peeled and cube chopped

  • 4 heaping tbsp thai red curry paste

  • 1 32oz vegetable or chicken broth

  • 2 cups water

  • 1 tbsp sriracha (optional for added spice)

  • 2 cups white cannellini beans strained and rinsed (or any white bean)

  • 2 cups or 1 10oz container shitake mushrooms or any mushroom

  • 1 cup cauliflower rice

  • 1 can full fat coconut milk

  • 1 bunch kale

  • 1 cup frozen peas (optional)

  • 1 handful of fresh basil

  • 2 cups cooked chicken – I used rotisserie chicken

  • ½ - 1 lime (based on preference)


  1. Add olive oil to large soup pot over medium heat, let heat for 1 minute then add in chopped onion and chopped carrots to pot, keep on medium heat. Sauté for 5 minutes, stirring occasionally.

  2. Stir in the ginger, garlic, curry powder (if using), turmeric powder (if using), and sea salt cook for about 30 seconds until fragrant.

  3. Add sweet potatoes and thai red curry paste. Stir until all is coated.

  4. Add your broth, water, sriracha (if using), beans, mushrooms, cauliflower rice, peas and stir. Bring the soup to a boil and remain at a boil for about 3 minutes.

  5. Reduce heat to low and stir in coconut milk and chicken. Add your kale and continue to cook on low, covered for 20-25 minutes.

  6. Lastly stir in the basil and season with salt & pepper as needed.

  7. Serve with a lime wedge.

  8. It’s also great with avocado on top!

  9. Keep in fridge for 2-3 days then freeze.

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