Yummy Thai Soup

I am always experimenting and trying new recipes, or trying to make recipes a little more healthy. I got this basic recipe from a friend, and just adapted it a little by adding more veggies, and making it a bit more substantial with quinoa.

When I serve soup for dinner at my house, it needs to be hearty so my husband feels satisfied. This one did just the trick while still tasting light and fresh!

I am not a master recipe maker... a lot of my cooking is adding a little of this and that, gaining inspiration from 3-4 recipes and combining bits and pieces from each of them. I also don't always measure perfectly either, so you'll notice ingredients will call for "roughly", and "about" on some things.... that is just the way I roll.
Please forgive me for not having it perfect, but I think you should find that the info below should make you a yummy, healthy thai soup!

BONUS: it was cleanse friendly

Ingredients:
Olive oil/ Coconut oil -about 2 tbsp
Sesame oil - roughly -1 tbsp
Onion - 1 med sized, sliced
Garlic- 2-3 cloves
Sea Salt - 1 tsp or to taste
Ginger - 2 tbsp grated
Crushed red pepper - 1 tsp
Coriander - 1 tsp ground
Cumin - 1 tsp ground
Chicken/ Shrimp (or none) - about 1/2 lbs- I prefer small Maine shrimp, chicken should be cut into strips
Water - 2-3 cups
Coconut milk - about 1.5 cans
Fish Sauce - 3 tbsp
Bok Choy - 3-4 stems chopped thin
Cilantro - about 1/2 cup chopped
Kale - 1 cup chopped thin
Sprouted mung beans - 1/2 cup
Snap Peas- about a cup
Carrot - 1 -2 sliced thin
Lime juice - 1 tbsp
Red curry paste - 1 tsp
Quinoa- 1/2 cup


Could also add lemongrass, and chopped tomatoes, and if you don't have all the above veggies, it still would taste great.

Directions:
Heat olive or coconut oil in soup pot, add sliced onion, garlic, carrot and salt; saute until translucent. Add ginger, red pepper, coriander, cumin- cook for a few minutes then add chicken strips (if adding meat) and cook until the outside turns white.

Rinse quinoa in mesh strainer.

Add water & coconut milk, and bring to a boil then add rinsed quinoa, reduce heat, and simmer for about 15 min. Next add  bok choy, kale, snap peas, lime juice, fish sauce, sesame oil, shrimp (if using), and red curry paste. Continue to simmer for another 5-10 min. Before serving add chopped cilantro and mung bean sprouts (save some for garnish if you like and serve on top of each bowl).

This make about 6 servings at my house.

If you make it comment below and let me know how you enjoyed it!