One of most comforting soups I have ever come across is a coconut based broth with aromatics of Galangal, Lemon Grass and Thai basil- Yes you guessed it right – a thai curry.

I love the green and red curry during the monsoon months or while gazing through the window looking at each snow fall off the ground and stick.

I have the long version of recipe which involves making the curry paste from scratch but in this day of fast life -I found an excellent product which cuts down the prep time to less than 20 minutes and I am going to share the secret with you all.

Here goes:


Vegetables chopped – beans, carrots, cauliflower, sweet peas

Tofu- Optional

Coconut Milk- 1 can

My magic ingredient- MAESRI RED CURRY PASTE

Salt to taste

Onion- One large

Garli cloves- 4/5

Coconut oil or any oil- 2 tsp

Green Chili- 2 depending on spice level you may even skip


Place a pan over medium heat. Add 2 tsp of coconut oil. Transfer chopped garlic, green chilis and onions and saute for 5 min’s. Then add your chopped mixed assorted veggies and saute for about 10 minutes covered with 1/4 cup water. I throw in whatever I may find in my refrigerator so you can play with this dish a lot. Meat lovers can throw in chicken pieces too.

I sometimes like to add some tofu for protein. Now add my magic product Maesri red curry paste to the dish and mix well. Once all the veggies are coated with the paste, lower the flame and add in the can of coconut milk slowly and let it cook till it comes to a slow boil.

Garnish with Cilantro or thai basil. You may serve with brown or white rice or drink it up as a soup! Voila!