Thai Curry Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 Tbs avocado oil or ghee
  • 2 yellow onions, sliced
  • 3 green peppers, sliced (about 2 cups)
  • 2 large zucchini, chopped (about 3 cups)
  • 1 medium eggplant, cubed (about 3 cups)
  • 2 cloves garlic
  • 3 Tbs curry paste
  • 2 cans coconut milk
  • 2 cups broth
  • 1 Tbs plus 2 tsp salt, divided
  1. Place chopped zucchini and eggplant in a colander and toss with 1 Tbs of salt. Let sit for 30 mins, then rinse off salt and press out excess liquid using a kitchen towel.
  2. Heat oil in a large pot or dutch oven. Add onion and saute until translucent. Add garlic and saute until fragrant.
  3. Once the zucchini and eggplant has been drained of excess liquid, add it along with the peppers to the pot and saute until soft, about 10 minutes. Add curry paste and salt and stir to coat the veggies.
  4. Add coconut milk and broth. Bring to a boil and simmer for ten minutes. Add extra curry paste or salt to taste.
Recipe by Vibrant Life Army Wife at