GRUB: Spicy Thai Red Curry Soup with BetterBody Foods

*This post was sponsored by BetterBody Foods. All opinions and taste buds are my own.

Let’sbehonest. I’ve been missing Thailand, and I’m not only referring to the pristine beach scenes either. Though those are unlike any I’ve ever visited, I’ve been missing the food more. Now this is coming from a girl who has never been fond of any type of Asian cuisine. There is just a certain way I’ve always loved my food to taste and I just couldn’t get that with Asian food in the States. That was until, I actually visited an Asian country which had authentic Asian food. One of the traditional dishes I fell in love with was the infamous Thai soup. Best thing about it is that you can infuse it with whichever flavors you like and alter the spice level! I used BetterBody Foods and other techniques I learned during my trip to Thailand earlier this year!

You Will Need:

• BetterBody Foods Avocado Oil
• BetterBody Foods Organic Coconut Palm Sugar
• Lotus Foods Organic Traditional Pad Thai Rice Noodles
• 2 organic red bell peppers
• 1 organic green bell pepper
• 1 stalk of organic celery
• 1 yellow onion, sliced
• 2 limes, juiced
• cilantro
• organic vegetable broth, low sodium
• Thai Kitchen Premium Fish Sauce, optional
• Thai Kitchen Organic Coconut Milk
• The Ginger People Organic Grated Ginger
• World Foods Thai Red Curry Paste
• Gourmet Garden Basil Stir in Paste
• minced garlic
• sea salt, to taste
• black peppercorns, to taste

First start by slicing all your bell peppers and heating a bit of BetterBody Foods Avocado Oil over medium heat. You can slice them as small as you’d like, but I prefer mine to be actual slices that I can see and eat. I guess you can say I like to see my veggies! 😊

Set those aside once sliced and continue with your onion. By the time you’re done with this step, your oil should be heated enough to add all the sliced veggies to the pot. You can also chop your garlic before this step too, but I cheated and used pre-minced garlic. 😆

While your veggies are sautéing, slice up your green onions. As with everything else, you can use as many as you’d like. What I do is add some in the pot while everything is cooking and save some to garnish with afterwards. Basically I just like a lot of onions! 😂

Add in 2 tablespoons of grated ginger and 4 tablespoons of Thai red curry paste. You can add more or less of this based on your preference! It will also depend on how much vegetable broth you use in the next step. I used 7 cups to make a larger amount at once!

Continue by adding in 1.5 cans of coconut milk and stir. Bring to a boil at medium heat and reduce heat to low once complete.

While waiting on your pot to boil, juice your limes. You can either use lime juice already in a bottle or make it fresh. I prefer fresh for this particular recipe! At this point you can also chop 1 stalk of celery and add to the pot. Save the lime juice for later!

Once your pot has boiled, you can add in 16 ounces of Thai noodles and stir to separate. Add in 1 tablespoon of fish sauce. I tend to use less of this because I don’t really like it, but it’s a must in many Thai recipes haha! 😆 Follow immediately by adding 2 tablespoons of BetterBody Foods Organic Coconut Palm Sugar.

Now this step is where I probably go a lot crazier than most. Being from Louisiana, spice is also must. That being said, I sprinkle a lot of chili pepper flakes to add some kick to the soup. If you’re under the weather too, it’ll also help with your congestion. Taste as you go though because these cane something serious if you aren’t cautious! Add in a few squeezes of basil paste, or fresh basil, sea salt and some cracked peppercorns and you’re good to go!

Garnish with cilantro and green onions! 🙂

Hope this gave you guys a taste of Thailand at home. Let me know if you’ve ever tried something similar, or if you do try it at home, let me know how it turned out. Happy New Year! 😎

Photos: Keshaun Fudge