Thai Coconut Curry Soup
Another absolutely delicious Ayurvedic-inspired meal to create balance in the body during the colder months.
I sound like a broken record, but winter is seen as the season of grounding. During this season, our bodies require much more fuel through nourishing and substantial foods. And of course, this isn’t a one-size-fits-all approach to eating. In Ayurvedic philosophy, it is said that we are all made up with a unique combination of elements, referred to as our Dosha. However, there are certain ideals around food and nutrition that balance every Dosha. One of these is the concept of consuming more warming and grounding foods in the winter, in order to contract the heaviness and cold surrounding us.
Cooked vegetables, grains, anti-inflammatory oils, and warming spices are just a few of the key ingredients to incorporate more of in these months. These nutrients keep our immune systems strong, our digestive systems functioning, and provide so much nourishment - not just physically.
If you’re looking for more balance, this soup is a must!
RECIPE:
Ingredients:
1/2 cup carrots, chopped
1/3 cup green onions, chopped
1/2 cup yellow squash, cubed
2 cups bok choy, chopped
2 tbsp coconut oil
4 cups vegetable broth
2 cups coconut milk
1 tbsp coconut aminos
1 pack pad thai brown rice noodles (I used Lotus Foods!)
1 can organic chickpeas, rinsed & peeled
3 tbsp fresh ginger
1-2 tbsp curry powder (depending on your taste preference, I like a lot)
2 tsp paprika
2 tsp turmeric
Salt & pepper
Directions:
Cook carrots, green onion, and squash over medium heat with olive oil and fresh ginger for 5 minutes, or until veggies soften.
Add broth, milk, and spices to the pot, increase the heat, and bring to a boil.
Turn heat to low, add remaining ingredients, and stir to fully combine.
Cover the pot with a lid and let simmer for 15-20 minutes.
Enjoy!