This spicy Thai curry soup bursts with the flavour of the East. Have you got lemon-grass, coriander and peppadews growing in your garden? And plenty of fresh greens like tender young spinach or kale to add yet more colours?
A can of full-cream coconut milk will make this one of the more expensive soups. Toss in half a cup of chickpeas to thicken it and reduce your need to have meat every day.
Researchers are continuing to convince us
that it's dark-green leafy vegetables, many coloured foods and plenty of
legumes that keep us chipper; especially if we can get into the
garden and grow many of them ourselves. That is at the heart of Blue Zone longevity should you desire to reach a zestful ninety with all your marbles intact.
This page was updated by Bernard Preston on 7th February, 2023.
This spicy Thai curry soup recipe will make 6 delicious bowls.
It is rich in many important phytonutrients and especially vitamin A. The anti-inflammatory capsaicin alone makes it a worthy soup for any home.
The flavour is out of this world.
Spicy Thai curry soup is made with herbs like lemongrass and coriander; spices like peppadews, and a mild curry powder.
Our philosophy is slow food, made fast. Including collecting all the ingredients from the garden, washing and preparing them for this spicy Thai curry soup, cooking the dish took less than an hour.
Secondly you will will surely have noticed that every single ingredient would contribute to your well-being; and especially a wide variety of coloured foods that have many of the phytonutrients, vitamins and minerals that we desperately need to be strong. Don't we all want to live long in the land without pain and medication.
Today this philosophy is called using food as medicine even in mainline healthcare; scientists have found that full-blown type 2 diabetes can be brought completely into remission without drugs.
Thirdly it is relatively inexpensive with only the coconut cream adding a significant cost.
Fourthly we have sourced most of the ingredients from the garden, and have used what is in season. So there are mixed greens including spinach, Swiss chard and beet tops; and several types of kale.
We have many kinds of onions in our garden; year round we always have the green tops that they provide for our food.
It is so easy to plant an onion that has started sprouting into the ground and you have years of delicious green tops to add to your favourite dishes.
At this time we are short on shallots and spring onions, but there are plenty of wild leeks coming up.
Enjoy the soup with thick slices of artisan bread and plenty of butter; those who enjoy these kinds of suppers need have no fear of the cholesterol lurgy.
I would like to pay tribute to Jessica George from the Jackie Cameron School of Food and Wine for the inspiration behind my spicy Thai curry soup.
There is a wonderful chef in the making; many thanks, Jessica.
Do not be afraid to experiment; tailor this recipe to the demands of your own taste buds. We started with a whole lime, but soon realised it was over-powering; hence only a half.
Notice there is no salt; there is really no need and, since most folk add it even before tasting their food anyway, we always keep it light.
For option 2, we added 200 ml of unchlorinated water and only half a can of coconut cream. To thicken our spicy Thai curry soup, we added a chunk of roasted butternut.
Following a group of people who ate seven or more coloured foods every day, for over twenty years, scientists found that they had a 33% lower all-cause of death; that is massive.
Another study published in the British Medical Journal found a 5% lower all cause of death for each additional coloured food, up to five, particularly from cardiovascular disease.
We do not get obsessive about it, but if you count, you will find at least eight different coloured ingredients in our spicy Thai curry soup, and that is excluding the garlic, ginger and onions.
I believe that is one of the reasons we in our eighth decade enjoy a "life without medication." Type it in the Site Search in the main menu above.
Bread at night has been a thorny problem for me, especially if enjoyed with a spicy soup, as it gave me terrible indigestion. Two things changed that completely.
Firstly learning to bake our own artisan bread. It takes only five minutes every morning; and secondly taking half a cup of kefir several times a week. It is a wonderful probiotic to beef up the friendly bacteria in the colon.
Statistics vary considerably, but the principle remains; a vitamin A deficiency is a major cause of blindness in children, and in particular in Africa and SE Asia. Some authorities state there are up to three-million new cases every year; that's massive.
This spicy Thai curry soup, rich in dark-green leafy vegetables and butternut would prevent all of that.
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