We’re launching a friendly challenge for the year, one themed soup per every week. The list of themes is currently under development (and you can contribute suggestions!) but with the suggestions so far almost all of the weeks are either explicitly MD-friendly or can be made so. I’ve found healthy soups a great way to cook for my diet this past year. Pictured is one of the ones I made, a coconut-milk-free curry soup full of veggies and lean protein.
Join us at r/52WeeksOfSoup2026 and check out the pinned post looking for themes!
by charcoalhibiscus
2 Comments
Ingredients:
-10 cups chicken stock
-6 cups vegetables (I used 1 bell pepper, 1 package mushrooms, 2 cups cut green beans, 1 can bamboo shoots, 1/2 can baby corn)
-1 lb chicken breast diced large (or shrimp)
-2 tbsp fish sauce
-1-2 tbsp olive oil
-120g green curry paste
-Thai basil, kaffir lime leaves, cilantro garnish
-Lime juice to taste (a few tbsp)
-optional: 1/4 cup light coconut milk for richness
-optional: palm or raw sugar to taste, no more than 2 tbsp
Instructions:
– Heat oil in a pot and sautee the curry paste for 1-2 minutes until fragrant
-Add the broth and bring to a simmer
-Add hard veggies and simmer for 3-4 minutes
-Add softer vegetables and the optional coconut milk
-Season with fish sauce, optional sugar, and lime leaves. Add protein and simmer for 5 minutes or until protein is cooked through
-Finish with lime juice, fresh basil, and cilantro
Looks wonderful!