This paleo Thai soup is a quick and easy winter meal to keep you warm, nourish you in a hurry and clean up the fridge all at once!
Curry paste of choice*
Jungle, Tom Yam, Laksa, etc. work very well. This tends to be our ‘fridge cleaner’ / ‘need to make something quickly’ go to meal, so we usually end up using a ready-made paste, just because it’s quicker and easier.
Of course the best option is to create your own pastes from scratch, which really isn’t that complicated. There are plenty of recipes to trial and you can even look up a list of ingredients on a paste you like the sound of, and just try blending it yourself. If you can find the ingredients (Thai chillies, galangal, ginger, garlic, lemongrass, etc) the rest is easy!
Prawns (…or any protein really)
Fresh, frozen, whatever you have available. We try to keep a bag of good quality frozen prawns in the freezer at all times.
You can also throw in leftover chicken/beef/pork/fish/etc. Get creative and try it out.
Rummage through the fridge or make a trip to your closest Asian grocery store.
In this case we used radishes, red onion, garlic, snap peas, broccoli, green spur chillies, red Thai chillies and Thai Basil.
Also consider: carrots, cauliflower, green beans, lime, okra, eggplant, pea eggplant, capsicum, cabbage… anything you have really.
Heat paste in a wok. When paste turns fragrant, add in sliced garlic and add enough water to turn it soupy (you can also use coconut milk depending on the paste you’re using).
Depending on the ingredients you’ve chosen, just add in the order of cooking (we cooked radishes and onions first, followed by the rest of the veggies and prawns last). Let simmer until all is cooked and heated through, serve immediately.
* We prefer Maesri brand in our kitchen simply based on strength, heat and authentic Thai flavour. However, please note that some of their products contain ingredients that are not considered paleo friendly. Most of their pastes contain small amounts of sugar, which we tend to let slip as a ‘cheat meal’ as we don’t cook these daily or even weekly. Also, be warned: some of the Maesri pastes contain some real nasties as MSG, so do remember to read your labels! This applies which ever brand you go with if you choose to use commercial curry pastes.