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?
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 your dark-green leafy vegetables, many coloured foods and plenty of legumes are what keep us chipper; especially if you can get into the garden and grow many of them yourself.
This page was updated by Bernard Preston on 17th February, 2020.
This spicy Thai curry soup recipe will make 6 delicious bowls.
Spicy Thai curry soup is made with herbs like lemon grass and coriander, spices like peppadews, and using 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, and 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 would have many of the phytochemicals, vitamins and minerals that we desperately need to be strong, and live long in the land.
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, 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 salt even before tasting their food anyway, we always keep it light.
For option 2, we added 200 ml of 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.
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.
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